Ingredients:

  • 1 cup dried black-eyed peas, soaked overnight
  • 4 cups low-sodium chicken broth
  • 1 cup long-grain white rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 smoked ham hock or 200g diced smoked sausage
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 2 bay leaves

Instructions:

  1. Drain and rinse the soaked black-eyed peas.
  2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add diced onion, garlic, and green bell pepper; sauté until softened.
  3. Insert the smoked ham hock into the pot, stirring briefly.
  4. Pour in the chicken broth, add the black-eyed peas, salt, black pepper, cayenne pepper (if using), and bay leaves. Bring to a boil.
  5. Reduce to a simmer, cover, and let it cook for 30 minutes.
  6. Stir in the long-grain rice. Cover and cook for an additional 20-25 minutes, or until rice is tender and the liquid is absorbed.
  7. Remove from heat, let stand for 5 minutes, then fluff with a fork. Discard bay leaves before serving.