4 bacon slices, diced
1/2 med. onion, finely chopped
1 c. regular long grain rice
10 oz. pkg. frozen green peas
1 c. water
7 oz. chicken broth
1 tsp. salt
1/4 tsp. pepper

In 12" skillet over medium heat, cook bacon until crisp. With slotted spoon remove bacon to paper towels; set aside. Pour off all but 1/4 cup bacon drippings from skillet. Add chopped onion to skillet and cook until tender, about 5 minutes, stirring occasionally. Stir rice, frozen peas, water, chicken broth, salt and pepper into mixture, heat to boiling. Reduce heat to low. Cover and simmer 15 to 20 minutes until rice is tender. To serve, toss rice mixture together with the reserved bacon until well mixed. Transfer mixture to warm serving dish and serve immediately. Serves 6.