Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Coarsely chopped ham
1 c Chopped onion; divided
2 Garlic cloves; minced
1 tb Vegetable oil
3 c Hot cooked rice
-- (cooked in chicken broth)
16 oz Canned black-eyed peas
-- rinsed and drained
1 ts Hot pepper sauce
1/2 ts Cracked black pepper
1/4 ts Salt
2 sl Bacon
4 c Very finely shredded cabbage
-- (green)

Cook ham, 1/2 cup onion, and garlic in oil until lightly browned.
Stir in rice, peas, hot sauce, pepper and salt. Cook until thoroughly
heated. Place bacon in large skillet; cook until crisp; set aside.
Drain all but 1 tablespoon drippings. Add cabbage and remaining
onion; stir-fry until tender-crisp. Spoon onto large platter. Ladle
rice mixture into center of cabbage; crumble bacon over top of salad.
Serve hot or at room temperature.

Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias

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