1 lg. onion, chopped
2 lg. cloves garlic, pressed
2 tbsp. butter, melted
2 cans (16 oz. each) black-eyed peas, drained and rinsed
2 c. chicken or vegetable bouillon
1 c. uncooked regular rice
1 tsp. salt
1/2 tsp. crushed red pepper

Saute onion and garlic in butter until onion is tender. Stir in black-eyed peas, chicken bouillon, rice, salt and crushed red pepper. Bring mixture to boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Serve with addition crushed red pepper, if desired. Makes 6 servings.