1/2 c. rice
16 oz. can black-eye peas (drained and rinsed)
2 scallions (sliced)
1/4 lb. bacon
Salt and pepper

Bring 1 cup water and 1/2 teaspoon salt to a boil. Add rice, cover and simmer until tender. In a large frying pan, cook bacon until crisp. Drain and crumble bacon. Pour off all but 2 tablespoons of bacon fat. Put the cooked rice, black-eye 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.