2 c. black-eyed peas
1/4 lb. bacon, cut in pieces
1 lg. green pepper
1 1/2 c. raw rice
1 can tomatoes
Salt and garlic to taste

Pour 3 cups hot water over peas; let stand several hours; drain. Combine peas, salt and 1 quart water. Cook uncovered until tender. Saute bacon until crisp, add garlic and green pepper, cook until tender. Add to peas, along with rice, 3 cups water and tomatoes. Bring to boil, reduce heat, cover and simmer, stirring until rice is tender. Bacon bits can be sprinkled over top.