Yield: 6 Servings
|4 \N||-(up to)|
|1 can||(10-oz) Rotel whole tomatoes and green chiles|
|1 can||(16-oz) black-eyed peas|
|5 cups||Rice (Minute Rice will do nicely)|
Crispy-fry the bacon in a skillet. Keep or drain the fat, your choice (I usually keep and skimp on flavor elsewhere in my life). Mince the onion and chop the tomatoes--throwing the whole thing in a Cuisinart for a minute does the trick--and add to the bacon. Add the peas, undrained.
As you spike with peppers to taste, cook the rice. Let the bean mixture simmer while the rice cooks, then add the rice to the mix. Stir, grab a beer, and good luck in the upcoming year.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .