Salt & pepper
1/2 c. rice
16 oz. can black eyed peas
2 scallions
1/4 lb. bacon

Bring 1 cup water with 1/2 teaspoon add to a boil. Add rice, cover and simmer until tender, about 25 minutes. Meanwhile, drain and rinse peas. Slice scallions. Cook bacon until crisp. Drain and crumble bacon. Pour off all but 2 tablespoons fat. Put rice, peas, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper into the pan and heat through, 2 to 3 minutes. Stir in bacon and serve. 4 servings.