Ingredients
1/2 c. rice
16 oz. can black-eyed peas
1/2 tsp. salt
2 green onions
1/4 lb. bacon
1/4 tsp. pepper
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Bring 1 cup of water and 1/2 teaspoon salt to a boil. Add rice; cover and simmer until tender, about 25 minutes. Meanwhile, drain and rinse peas. Slice green onions. In a large frying pan, cook bacon until crisp. Drain and crumble bacon. Pour off all but 2 tablespoons fat. Put the cooked rice, peas, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper into the pan and heat through, 2 to 3 minutes. Stir in bacon and serve.