Recipe by lets.eat
From Southern Living/Homestyle Cooking Easy and Quick
Top Review by Catte Nappe
This was tasty, and easy. We had it with cornbread and cole-slaw. I used both bacon and ham, to use up some bits of each that I had on hand. The quick/regular rice distinction is very important!!I almost made it as printed, with 1 cup regular rice until I suddenly realized that it didn't make sense with one cup of water. I cut the rice down to 1/2 cup since I wanted the peas to predominate; but doubling the water would work too.
- 3 slices bacon, chopped
- 1⁄2 cup chopped celery
- 1⁄3 cup chopped onion
- 1 cup water
- 1 (15 ounce) can black-eyed peas, undrained
- 1 cup uncooked quick long-grain rice
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon dried thyme
- celery leaves
Directions See How It's Made
- Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly until vegetables are tender.
- Stir in water and black-eyed peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice, parsley, and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender. Garnish, if desired.