Hoppin' John Parfaits

• 1 cup uncooked basmati rice
• 3 bacon slices
• 1 cup chopped sweet onion
• 1 jalapeno pepper, seeded and minced
• 2 (15.8-oz.) cans black-eyed peas, drained and rinsed
• 1 large tomato, finely chopped
• 2 green onions, thinly sliced
• 1 celery rib, finely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 cup (4 oz.) shredded pepper Jack cheese

1. Prepare rice according to package directions.
2. Meanwhile, cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
3. Saute onion and jalapeno pepper in hot drippings 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium, and simmer, stirring occasionally, 5 to 7 minutes or until liquid has almost completely evaporated.
4. Stir together tomato and next 5 ingredients in a small bowl. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-oz.) glasses. Top with cheese and crumbled bacon.

basmati rice, bacon, sweet onion, pepper, blackeyed peas, tomato, green onions, celery, parsley, olive oil, apple cider vinegar, pepper

Taken from www.myrecipes.com/recipe/hoppin-john-parfaits (may not work)