Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (about 150g)
  • 2 celery stalks, chopped (about 1 cup) (about 120g)
  • 1 green bell pepper, chopped (about 1 cup) (about 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 6 cups chicken broth (1.4 liters)
  • 1 pound dried black-eyed peas, rinsed and picked over (450g)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound cooked ham, diced (450g) (smoked ham hock works great too, and can be removed after cooking)
  • 1 1/2 cups long-grain rice, rinsed (300g)
  • Fresh parsley, chopped (Optional)
  • Green onions, sliced (Optional)
  • Hot sauce (Optional)

Instructions:

  1. Heat olive oil in the pot. Add onion, celery, and bell pepper and sauté until softened. Stir in garlic, thyme, oregano, and red pepper flakes; cook until fragrant.
  2. Add black-eyed peas, chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer.
  3. Cover and simmer until peas are tender, stirring occasionally (about 40-45 minutes). Check regularly and add more broth if needed. Remove bay leaf.
  4. Stir in diced ham (or ham hock) and rice. Bring back to a simmer.
  5. Reduce heat to low, cover, and simmer until rice is cooked through and liquid is absorbed (about 15-20 minutes). Do not stir too often to avoid sticky rice.
  6. Remove from heat and let stand for 5 minutes before fluffing with a fork. Season with salt and pepper to taste. Garnish with parsley, green onions, and a dash of hot sauce, if desired.