1 pkg. fresh shelled black eyed peas
1 lb. bacon, cut into 2-inch long by 1/2 inch wide strips
1 c. finely chopped onion
1 tbsp. finely chopped garlic
2 1/2 c. uncooked converted rice

Cook peas in 6 cups boiling water with 1 teaspoon salt, cover until tender, 15- 18 minutes. Drain, save liquid. Bring liquid to boil and add bacon strips. Boil for 5 seconds. Drain. Save 5 cups liquid. Pat bacon dry. Brown in large skillet, uncovered. Drain on paper towel. Add onion and garlic to fat, cook over moderate heat 3-5 minutes. Add rice, fry for 5 minutes, stirring often. Stir in peas and pour in 5 cups of liquid. Boil uncovered for 3 minutes. Cover and cook on low heat for 25-30 minutes. Season to taste. Serves 8.