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Total Time
45mins
Prep 25 mins
Cook 20 mins

This combines the two key ingredients for New Year's Day. Thing is, it's good all year round. I actually make the black-eyed pea mixture the day before and let refrigerate at least 24 hours for maximum flavor.

Ingredients Nutrition

Directions

  1. Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
  2. Add in the rice; stir.
  3. Cover and change heat to low setting.
  4. Simmer 15-20 minutes or until done.
  5. While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
  6. Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
  7. Drain the black-eye peas then put them in a mixing bowl.
  8. Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
  9. Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
  10. Let reduce for 4-5 minutes.
  11. Pour the dressing over the black-eye peas; toss to coat.
  12. Cover and refrigerate until time to serve.
  13. Fluff cooked rice and transfer to a serving platter.
  14. Spoon the black-eyed pea mixture on top of the rice.
  15. Arrange spinach and cherry tomatoes arount the peas/rice.
  16. Sprinkle crumbled bacon over the top.