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.
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Yield: Makes 3 cups
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- 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.
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