1 lg. onion, chopped
2 tbsp. butter, melted
2 (16 oz.) cans black-eyed peas, drained, rinsed
2 c. beef bouillon
1 c. uncooked regular rice
1 tsp. salt

Saute onion in butter until onion is tender. Stir in black-eyed peas, beef bouillon, rice and salt. Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Makes 6 servings.