Southern Style Black Eyed Peas Rice

Experience true Southern comfort with this hearty Southern Style Black Eyed Peas Rice recipe, a dish brimming with smoky, savory flavors and tender textures. Featuring perfectly seasoned black-eyed peas, fragrant long-grain white rice, and the deep richness of a smoked ham hock or turkey leg, this one-pot marvel is enriched with aromatics like onions, bell peppers, celery, and garlic. A dash of smoked paprika and cayenne adds just the right amount of spice, while thyme and a bay leaf infuse every bite with warmth and depth. Simmered in chicken broth to perfection, this dish is a satisfying blend of soulful Southern traditions and nourishing ingredients. Perfect for family dinners or potlucks, serve it garnished with fresh scallions and a splash of hot sauce for an irresistible, crowd-pleasing meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 cup black-eyed peas (dried)
• 1.5 cups long-grain white rice
• 1 whole smoked ham hock or turkey leg
• 4 cups chicken broth
• 1 large onion (diced)
• 1 medium green bell pepper (diced)
• 2 stalks celery stalks (diced)
• 3 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 1 teaspoon thyme (dried)
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons neutral cooking oil (e.g., vegetable oil)
• 2 stalks scallions (chopped, for garnish)
• 1 teaspoon hot sauce (optional)

Directions

Step 1

Rinse the dried black-eyed peas under cold water and sort through to remove any debris or damaged peas.

Step 2

In a large pot, add the black-eyed peas and enough water to cover them by 2 inches. Bring to a boil, then reduce the heat and simmer for 30 minutes to partially cook the peas. Drain and set aside.

Step 3

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 4

Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Stir in the minced garlic, smoked paprika, cayenne pepper, and thyme. Cook for another 1-2 minutes until fragrant.

Step 6

Add the smoked ham hock or turkey leg to the pot, then pour in the chicken broth.

Step 7

Stir in the partially cooked black-eyed peas, bay leaf, salt, and black pepper. Cover and simmer over low heat for 30-40 minutes, allowing the peas to absorb the smoky flavor of the meat.

Step 8

Remove the ham hock or turkey leg from the pot. If desired, shred the meat, discarding any bones, and stir the meat back into the pot.

Step 9

Add the rice to the pot, stirring it into the broth and peas. Ensure there's enough liquid to cook the rice—if needed, add a bit more chicken broth or water.

Step 10

Cover the pot and cook over low heat for 15-20 minutes until the rice is tender and has absorbed the liquid.

Step 11

Remove the pot from the heat and let it sit, covered, for 5 minutes. Discard the bay leaf.

Step 12

Fluff the rice with a fork, taste, and adjust seasoning with additional salt or pepper as needed.

Step 13

Serve hot, garnished with chopped scallions and a splash of hot sauce if desired.

Nutrition Facts

Serving size	(2206.8g)

Amount per serving	% Daily Value*
Calories	1898.4

Total Fat 52.6g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 0g
Cholesterol 119mg	0%
Sodium 6982.2mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 32.3g	0%
Total Sugars 25.2g
Protein 113.1g	0%

Vitamin D 0IU	0%
Calcium 522.5mg	0%
Iron 20.4mg	0%
Potassium 4677.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 23.7%

Carbs: 51.5%