|Water||2 1⁄2 Cup (40 tbs)|
|Dried black eyed peas||1⁄2 Cup (8 tbs), sorted and rinsed|
|Turkey bacon slice||3|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Long grain brown rice||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Ground thyme||1⁄4 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Liquid smoke||1⁄4 Teaspoon|
In a medium saucepan, bring the water to a boil.
Add the peas and reduce the heat.
Cover and simmer about 45 minutes or until the peas are tender but not mushy.
Meanwhile, lightly spray a medium skillet with no-stick spray.
Add the bacon and cook according to the directions on the package.
Then drain the bacon on paper towels, chop it and set it aside.
Add the onions and garlic to the skillet.
Cook and stir just until golden.
To the peas, add the bacon, onion mixture, rice, green peppers, bay leaf, thyme, hot-pepper sauce and liquid smoke.
Stir until well combined.
Cover and cook over medium-low heat about 35 minutes or until the rice is tender.
Remove the lid and simmer about 15 minutes or until the liquid has evaporated.
Before serving, remove and discard the bay leaf.