- 2 slices lower sodium bacon
- 1 small onion, chopped
- 1 cup quick cooking brown rice
- 1 3/4 cups reduced sodium chicken broth
- 1/2 teaspoon hot pepper sauce
- 1 3/4 cups frozen black-eyed peas, thawed
- 1 large tomato, seeded, chopped
- 1 1/4 cups Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
- 1/4 cup chopped parsley
- Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
- Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
- Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.