Black-Eyed Pea and Rice Salad

Ingredients

• 1 ½ cups long-grain rice, uncooked
• ½ cup chopped onion
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup chopped celery
• 1 (10-ounce) package frozen turnip greens, thawed
• 1 tablespoon drained, minced hot peppers in vinegar
• + 3 more ingredients
• • 3 cups water
  • 2 (15-ounce) cans black-eyed peas, drained
  • 4 ounces Canadian bacon, coarsely chopped

Combine first 8 ingredients in a large saucepan. Bring to a boil; stir in rice. Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed. Add minced hot peppers; toss well. Serve warm or chilled.

View full recipe at My Recipes