Easy Hoppin' John

4 15-ounce cans black-eyed peas
3 MorningStar vegetarian bacon slices
1 teaspoon olive oil
? (one-half) cup chopped onions
3 cups vegetable stock
2 cups quick-cooking long-grain brown rice
Salt and pepper, to taste

Open black-eyed peas and drain and rinse in cold water. In a large skillet, fry bacon in olive oil until golden and crisp. Remove and set aside on paper towels. Add onions to saucepan and cook until tender. Add vegetable stock and stir in rice and peas. Bring to boil, reduce heat, cover and simmer without stirring until rice is cooked and the liquid is absorbed, about 20 minutes. Chop prepared bacon and add to cooked pea mixture. Stir well and season to taste with salt and pepper. Serves 12.