Cook bacon in a large skillet until crisp.

Remove bacon and reserve drippings in the skillet.

Crumble the cooked bacon and set aside.

Sauté chopped onion in the bacon drippings until tender.

Drain the onion and discard the drippings.

Return the sautéed onion to the skillet.

Add the drained black-eyed peas, stewed tomatoes, cooked rice, hot sauce (optional), garlic powder, black pepper, and salt.

Cover the skillet and cook over low heat for 8 to 10 minutes, allowing the flavors to meld.

Transfer the black-eyed peas and rice mixture to a serving dish.

Sprinkle the crumbled bacon over the top.

Serve immediately.