3 slices bacon
1 sm. onion, chopped
1 (16 oz.) can black-eyed peas, drained
1 (14 1/2 oz.) can Rotel tomatoes with green chilies
1 1/2 c. cooked rice
1/4 tsp. hot sauce
1/8 tsp. garlic powder
1/8 tsp. pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside.

Saute onion in drippings until tender. Drain onion and discard drippings; return onion to skillet.

Add peas and remaining ingredients; cover and cook over low heat 8 to 10 minutes. Spoon into a serving dish; sprinkle crumbled bacon over top. Yield: 6 servings.