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Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Yield: Serves: 4
• 12 people call this recipe a favorite
• Rating: (0 ratings)

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• Nutrition Information

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Ingredients

• 2 slices lower sodium bacon
• 1 small onion, chopped (3/4 cup)
• 1 cup quick cooking brown rice
• 1-3/4 cups reduced sodium chicken broth
• 1/2 teaspoon hot pepper sauce
• 1-3/4 cups frozen black-eyed peas, thawed or 1 (16 oz.) can black-eyed peas, rinsed, drained
• 1 large tomato, seeded, chopped
• 1-1/4 cups (5 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
• 1/4 cup chopped parsley

Directions

1. Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
2. Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
3. Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.

Helpful Tips

• Bacon and hot pepper sauce brands vary in sodium content. Our nutrition information is based on Oscar Mayer and Tabasco.