1 (16 oz.) can black eyed peas
1 c. regular rice
1 c. sliced onion
1 tsp. garlic salt
1 tsp. salt
1 tsp. chili powder
1 c. shredded cheddar cheese

Drain black eyed peas, reserving liquid. Add water to liquid to make 1 1/2 cup. In large skillet, combine peas, liquid, rice, onion, garlic salt, salt and chili powder. Stir. Bring up to a boil and cover. Simmer 20 minutes. Remove from heat. Sprinkle with cheese. Cover and let stand until liquid is absorbed and cheese melted, about 5 minutes.