Ingredients

(Preparation 15 minutes, cooking time 20 minutes)

4 strips uncooked bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
Two 15-ounce cans black-eyed peas, undrained
14 1/2-ounce can reduced-sodium chicken broth
3 or 4 tablespoons cayenne pepper sauce
1 teaspoon dried thyme leaves
1 bay leaf
2 cups cooked long grain rice
2 tablespoons minced fresh parsley

Directions

Cook bacon, onion and garlic in large saucepan over medium high heat 5 minutes or until vegetables are tender. Add peas with liquid, broth, 1/2 cup water, cayenne pepper sauce, thyme and bay leaf. Bring to a boil. Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.

Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.

Note: For an alternative presentation, pack rice mixture into small ramekin dishes. Unmold into soup bowls. Ladle soup around rice. Makes 6 servings.