Ingredient

• 6 slices bacon, chopped
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 2 (12 ounce) packages frozen black-eyed peas
• 4 cups reduced-sodium chicken broth
• 2 cups cooked long grain rice
• 1/4 cup chopped green onions, or as needed

Direction

1. Gather all ingredients.
2. Cook bacon in a 6-quart Dutch oven over medium heat until crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate to drain. Drain all but 1 tablespoon drippings from the Dutch oven.
3. Add onion, celery, green pepper, garlic, salt, black pepper, thyme, and cayenne pepper to the Dutch oven. Cook and stir until tender and starting to brown, about 5 minutes.
4. Add black-eyed peas and broth. Bring to a boil. Reduce heat, cover, and simmer until tender but not mushy, about 20 minutes.
5. Drain; reserving cooking liquid.
6. Stir in rice, bacon, and enough reserved liquid to make a saucy consistency. Season to taste with additional salt, if needed. Garnish with green onions.