Ingredients
1
large sweet onion, finely chopped (1 cup)
2
tablespoons bacon drippings or oil
1
package (8.5 oz) ready-to-serve jasmine rice
1
can (15 oz) black-eyed peas, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired
Preparation
In large skillet, cook onion in bacon drippings over medium-high heat 5 minutes, stirring frequently, until golden.
Stir in rice and black-eyed peas. Cook 5 minutes, stirring gently, until thoroughly heated. Season with salt and pepper. Sprinkle with chopped parsley.
