8 bacon slices, diced
1 med. onion, finely chopped
2 c. regular long grain rice
2 (10 oz.) pkg. frozen green peas
2 c. water
1 (13 oz.) can chicken broth
2 tsp. salt
1/4 tsp. pepper

In a 12 inch skillet over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to paper towels; set aside.

Pour off all but 1/4 cup bacon drippings from the skillet. Add chopped onion to skillet and cook until tender, about 5 minutes, stirring occasionally. Stir rice, frozen peas, water, chicken broth, salt and pepper into mixture; heat to boiling. Reduce heat to low; cover and simmer for about 20 minutes until rice is tender.

To serve, toss rice mixture together with reserved bacon until well mixed. Transfer mixture to warm serving dish and serve at once. Yields 12 servings.