• 4 slices of bacon, coarsely chopped
• 1-1/4 onions, chopped
• 3/4 celery rib, chopped
• 2 cloves garlic, crushed
• 1-1/4 lbs. canned black-eyed peas, drained
• 1-1/4 cups instant rice
• 1 cup water
• 1 cup chicken stock

Heat a heavy nonstick skillet over medium high heat. Sauté bacon about 5 minutes, stirring frequently until browned and crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 2 tsp. drippings. Add onions, celery and garlic to bacon drippings and sauté about 3 minutes, until just softened. Add beans, rice, water and stock. Season with salt and pepper to taste and bring to a boil over high heat. Cover pan, remove from heat and let stand about 5 minutes, until rice is tender. Serve with bacon pieces and pepper sauce.

Per serving: calories 286, fat 3.8g, 12% calories from fat, cholesterol 6mg, protein 12.9g, carbohydrates 50.1g, fiber 6.0g, sugar 6.5g, sodium 755mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.6, Lean meat: 0.4, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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