6 to 8 slices bacon, diced
1 med. onion, chopped
1/2 c. sliced celery
1/4 tsp. thyme leaves, crushed
2 (16 oz.) pkg. frozen black-eyed peas
3 c. water
1 c. rice
2 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. crushed red pepper

Cook onion and celery with bacon and thyme until tender; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.