Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
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
How to Make It
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.
So good and so easy to make! I didn't have bacon grease and drippings, so since I also made the Big Easy Gumbo to go with the rice I used the oil and drippings from the chicken for the Gumbo and tasted very good this way.