Prep 1 hr
Cook 45 mins
- 1 tablespoon vegetable oil
- 6 ounces cooked ham, cut into 1/2-inch cubes (about 1 1/4 cups)
- 4 ounces bacon, chopped medium (about 4 slices)
- 1 medium onion, chopped medium
- 3 garlic cloves, minced
- 1 1⁄2 cups long-grain white rice
- 1 1⁄2 teaspoons minced fresh thyme leaves
- 1⁄2 teaspoon red pepper flakes
- 2 bay leaves
- 2 cups low sodium chicken broth
- 1 1⁄2 cups water
- 1 teaspoon salt
- ground black pepper
- 1 (10 ounce) package frozen black-eyed peas, thawed and rinsed
- 2 tablespoons minced fresh parsley
- Adjust an oven rack to the middle position; preheat to 375°.
- Grease a 13 x 9 inch baking dish and set aside.
- Heat the oil in a large skillet over med-high heat until shimmering but not smoking.
- Add the ham and cook until the fat has rendered, about 6 minutes.
- Add the bacon and cook until slightly crisp, about 3 minutes.
- Use a slotted spoon to remove the ham and bacon from the pan and set aside on a paper towel-lined plate.
- Spoon off and discard all but 2 tablespoons of the fat from the pan and return to the burner.
- Reduce the heat to medium; add the onion and cook, stirring frequently, until softened, about 4 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the rice, thyme, and red pepper flakes and cook, stirring frequently, until the rice is coated and glistening, about 1 minute.
- Transfer the rice mixture to the baking dish and add the bay leaves.
- Return the skillet to the heat; add the chicken broth, water, salt, and pepper to taste.
- Increase heat to med-high, scraping the browned bits off the bottom of pan with a wooden spoon.
- Add the black-eyed peas, ham, and bacon; bring to a boil, and pour over the rice mixture, stirring to combine.
- Cover the baking dish tightly with foil and bake for 20 minutes.
- Remove from the oven, stir the rice (if the rice appears too dry, add 1/4 cup more water), recover with foil, and cook until the rice is fully tender, 20-25 minutes.
- Remove the dish from the oven and discard the bay leaves.
- Stir in the parsley, recover the dish, and allow it to rest for 5-10 minutes before serving.