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.
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Recipe Information
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)
Instructions
Rinse the dried black-eyed peas under cold water and sort through to remove any debris or damaged peas.
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.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, smoked paprika, cayenne pepper, and thyme. Cook for another 1-2 minutes until fragrant.
Add the smoked ham hock or turkey leg to the pot, then pour in the chicken broth.
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.
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.
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.
Cover the pot and cook over low heat for 15-20 minutes until the rice is tender and has absorbed the liquid.
Remove the pot from the heat and let it sit, covered, for 5 minutes. Discard the bay leaf.
Fluff the rice with a fork, taste, and adjust seasoning with additional salt or pepper as needed.
Serve hot, garnished with chopped scallions and a splash of hot sauce if desired.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.4 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 872 mg | 19% | |
*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.
