Instructions: Bring broth to a boil in a small saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until tender.

Drain peas. In a large bowl, mash 3/4 cup peas with a potato masher. Stir in remaining peas, cooked rice, corn, hot sauce, salt, pepper, and chives.

In a large nonstick skillet, cook bacon over medium heat until crisp.

Remove bacon from pan, reserving 2 teaspoons bacon drippings in pan and 2 teaspoons bacon drippings in a small bowl; crumble bacon and set aside.

Add onions and garlic to skillet; saute 2 minutes over medium heat. Stir onion mixture into pea mixture.

Heat reserved 2 teaspoons bacon drippings in skillet over medium heat. Add cabbage; saute 4 minutes or until crisp - tender. Arrange 1/2 cup cabbage mixture on each of 4 plates; top each with 4 tomato wedges and 3/4 cup pea mixture. Sprinkle with crumbled bacon.

Serves 4.

Notes: Serves 4.

Time: 30 min Prep; 30 mins cook.
*Recipe from "HEALTHY

COOKING: The lighter side of meat," by Sheridan Warrick in Health, October

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.