1 cup diced sweet onion
2 tablespoons bacon drippings
1 (8.5-oz.) package ready-to-serve jasmine rice
2 cups cooked and drained black-eyed peas
Salt and pepper to taste
Sauté diced onion in bacon drippings in a large skillet over medium-high heat 5 minutes or until golden. Stir in rice and black-eyed peas; cook, stirring gently, 5 minutes or until thoroughly heated. Add salt and pepper to taste.