![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgXzxD8m7alOZA37j1TYSfBVOeJ9nrRFBW9FRzRLxOSF24euCQIA-opW1hvpef6OiR2xTwnEhmSZBtescddYub0C9tgnhEoFqeZqm795pT92KQemTZZ03nDLLLbxncbVxzpsXCyY6wOg/s320/black+eye+pea+parfait.jpg)
Ingredients
2 bacon strips, cut into 1-inch pieces
2 cups chopped red or green bell pepper
1/4 cup diced onion
1 tomato, chopped
1/4 teaspoon chili powder
Salt and pepper to taste
2 cups fresh or frozen black-eyed peas
3 cups chicken broth
2 cups cooked rice
1 cup grated Cheddar cheese
Sour cream and cherry tomatoes (for garnish)
Instructions
In a medium saucepan, saute the bacon for 5 minutes. Stir in 1/2 cup of the bell pepper, the onion, the chopped tomato, the chili powder, the salt and pepper, and the black-eyed peas. Pour in the broth and bring the mixture to a low boil, then simmer it uncovered for 1 hour or more, stirring occasionally, until the liquid is absorbed.
Layer the peas, rice, cheese, and remaining bell pepper in parfait glasses. Top with sour cream and a cherry tomato. Serves 6 to 8.