3 bacon slices (diced)
1 sm. chopped onion
1 stalk celery, chopped
1 (15 oz.) can black-eye peas
1 c. water
1 c. rice

Cook bacon in medium saucepan until crisp. Add onion and celery. Cook and stir until lightly browned. Add peas with liquid; reduce heat. Cover and simmer for 5 minutes. Add water. Bring to a boil. Stir in rice. Reduce heat; cover and let stand 5 minutes. Fluff with fork. Makes 4 servings.