1/2 lb. thick sliced bacon, sliced in 1/2 inch pieces
1 lg. yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, 1/2 inch slices
Sliced green onion for garnish
1 1/2 tbsp. olive oil
1 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. crushed red pepper flakes
1 c. raw long grain rice
1 (15 oz.) can black-eyed peas, drained
2 1/2 c. chicken broth (not bouillon)

Cook bacon until not quite crisp, drain. In same pan with bacon saute onion, celery, green pepper in olive oil until onion is clear. Add salt, pepper, thyme, red pepper and black-eyed peas. Saute, stirring 2 minutes. Add rice, saute 2 minutes. Add chicken broth, bring to boil. Cover, cook 20 minutes on medium to medium-low, stirring every 5 minutes. Garnish with green onion. Serves 4.