4 slices bacon, cut into 1/2-inch pieces
2 cups instant rice
1 can chicken broth (ensure GF)
1 can black-eyed peas, drained (veggie kind, not Fergie kind)
2 ounces shredded cheddar
Fry bacon until crispy, then drain. (I normally prefer to bake bacon, but what's left on the pan after draining adds flavor here. I'm sure there's a real word for that.)
Add rice and broth to pan, cover and cook until rice is tender and liquid is absorbed. Stir in peas.
Cook until heated through. Season with salt & pepper, top with cheese. Serve.
SuperDad, D, and I all loved this. E picked out the peas, because she said the black part was "spicy." But she's four, so you can take that with a grain of crazy.
When I make this again, I might use twice as much bacon, half as many peas. Because is there ever too much bacon? I think not. (Vegetarians need not answer that one!)