Quick Hoppin' John

• 3 bacon slices,chopped
• 1/2 cup (125 ml) chopped celery
• 1/3 cup (80 ml) chopped onion
• 1 cup (225 ml) water
• 1 15 oz (420 grm). can black-eyed peas, undrained
• 1 cup (225 ml) uncooked quick long-grain rice
• 2 Tbsp (30 ml). chopped fresh parsley
• 1/2 tsp (2 ml). dried thyme
• celery leaves, for garnish

1. Cook bacon in a large saucepan until crisp, stirring often.
2. Add celery and onion; cook,stir until vegetables are tender.
3. Stir in water and peas;bring to boil.
4. Cover, reduce heat, and simmer 5 minutes.
5. Stir in rice, parsley, and thyme.
6. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender.

bacon, celery, onion, water, blackeyed peas, longgrain rice, parsley, thyme, celery

Taken from online-cookbook.com/goto/cook/rpage/001477 (may not work)