3 slices bacon
1 sm. onion, chopped
1 (16 oz.) can black eye peas, drained
1 can stewed tomatoes, undrained & chopped
1 1/2 c. cooked rice
1/4 tsp. hot sauce or to taste
1/8 tsp. garlic powder
1/8 tsp. black pepper
1 tsp. salt

Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute onion in drippings until tender. Drain onion and discard drippings. Return onion to skillet. Add peas and last 6 ingredients. Cover and cook over low heat 8 to 10 minutes. Spoon into serving dish. Sprinkle crumbled bacon over top.