AuthoradminCategoryDinner
½ lb Thick Cut Bacon, cut into 1-inch pieces
15 oz Black-Eyed Peas
1 Red Bell Pepper, chopped
2 Celery Ribs, chopped
6 Green Onions, sliced
1 cup uncooked Long-Grain Rice
2 cups Chicken Stock or Broth
Cayenne Pepper
½ tsp dried Basil
¼ tsp dried Thyme
¼ tsp dried Oregano
1 Bay Leaf
1
In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons of drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.
Ingredients
½ lb Thick Cut Bacon, cut into 1-inch pieces
15 oz Black-Eyed Peas
1 Red Bell Pepper, chopped
2 Celery Ribs, chopped
6 Green Onions, sliced
1 cup uncooked Long-Grain Rice
2 cups Chicken Stock or Broth
Cayenne Pepper
½ tsp dried Basil
¼ tsp dried Thyme
¼ tsp dried Oregano
1 Bay Leaf
Directions
1
In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons of drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.