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

Boil 1 cup water and 1/2 teaspoon salt. Add rice; cover and simmer until tender. Drain and rinse peas; slice scallions. Cook bacon, reserving 2 tablespoons fat. Combine rice, peas, scallions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and crumbled bacon to fat in large skillet. Heat through, 2 to 3 minutes.

For a spicy change, use jalapeno black eyed peas!