3 slices bacon
1 sm. onion, chopped
1 (16 oz.) can black eyed peas, drained
1 (14 1/2o z.) can stewed tomatoes, chopped and undrained
1 1/2 c. cooked rice
1/4 tsp. hot sauce
1/8 tsp. garlic powder
1/8 tsp. pepper

Cook bacon in large skillet until crisp, remove bacon, leave drippings in skillet; crumble bacon and set aside. Saute onions in bacon drippings until tender, drain onions and discard drippings.

Return onions to skillet, add peas and remaining ingredients; cover and cook over low heat 8-10 minutes. Spoon into a serving dish, sprinkle crumbled bacon over top.