Black Eye Peas With Rice

2 slices bacon

1 medium onion, chopped

One 15 oz can black-eyed peas, drained

One 14-1/2 oz. can stewed tomatoes, undrained (diced)

1 cup cooked regular rice

1/4 teaspoon salt

1/4 teaspoon pepper

Cook bacon in large skillet until crisp. Remove bacon, reserve two tablespoons drippings in skillet. Crumble bacon and set aside. Saute onions in drippings until tender. Add remaining ingredients, stirring well. Spoon mixture into a 1-1/2 quart casserole dish. Bake at 350F for 30 minutes. Garnish with bacon.

6 Servings.