Directions

1. Set a heavy bottomed pot over medium heat. Add bacon, and cook until browned and crispy, about 10 minutes.
2. Add green pepper, celery, and yellow onion. Stir into the bacon, and cook for 7-8 minutes until softened. Add garlic, bay leaf, jalapeño (if using), salt, and pepper. Stir to combine, and cook for another 5 minutes.
3. Add black eyed peas, chicken broth, and bay leaf. Bring to a low boil, then turn to a simmer. Simmer for 45 minutes.
4. Strain the cooked broth from the pea mixture, reserving ALL of the liquid (there should be about three cups remaining). Transfer the pea mixture into a smaller saucepan, and add one cup of the cooked broth. Keep this pea and broth mixture warm while the rice cooks.
5. To cook the rice, add the remaining two cups of cooked broth and one cup of rice to the original heavy bottomed pot. Cook rice in the broth according to package directions.
6. Allow cooked rice to cool for five minutes, then fluff with a fork. Serve rice onto individual plates, then top with the warm pea mixture. Alternatively, gently mix the pea mixture into the rice and serve as one dish.
7. Enjoy warm!