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4 slices Canadian bacon -- diced
1 medium onion -- diced
2 medium stalk celery -- diced
14 ounces nonfat chicken broth
1 cup rice
2 cloves garlic -- minced
2 16 oz can black-eyed peas -- undrained
1/4 cup parsley
2 teaspoons Cajun seasoning (adjust to your taste)
Cook bacon until crisp; add vegetables; cook until soft. Add broth and water to equal 2 1/4 cups. Add rice and spices. Cook until water is absorbed; add peas and heat through.
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