Hoppin John Skillet

2 slices lower sodium bacon

1 small onion, chopped

1 cup quick cooking brown rice

1 ¾ cups reduced sodium chicken broth

½ teaspoon hot pepper sauce

1 ¾ cups frozen black-eyed peas, thawed

1 large tomato, seeded, chopped

1 ¼ cups Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided

¼ cup chopped parsley

Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.

Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.

Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.