8 slices peppered bacon, diced
1 med. onion, finely chopped
2 c. regular long grain rice
2 (10 oz.) pkgs. frozen green peas
2 c. water
1 (13 3/4 oz.) can chicken broth
1/4 tsp. pepper
2 tsp. salt

Over medium heat, cook bacon until crisp; remove to paper towels to drain. Pour off all but 1/4 cup of the drippings from the skillet. Add onion to the skillet and cook until tender, about 5 minutes. Stir. Add rice, peas, water, salt and pepper. Heat to boiling, then reduce heat to low. Simmer the pilaf covered for 20 minutes or until rice is tender. To serve, toss the bacon with the rice and serve immediately. Serves 12.