Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Southern Living JANUARY 2011
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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