My go-to ‘New Year Crowd-Pleaser’—it’s requested every single year!

Preheat your oven to 350°F (175°C).
In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté until softened, about 5 minutes.
Stir in the garlic, smoked paprika, cayenne pepper, and thyme, and cook for another minute until fragrant.
Add the black-eyed peas, diced tomatoes, and cooked ham to the skillet. Stir to combine and season with salt and pepper to taste.
Once the rice is cooked, add it to the skillet and mix everything together.
Transfer the mixture to a greased 9x13 inch baking dish and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, until heated through and slightly crispy on top.
Sprinkle with fresh parsley before serving.
Variations & Tips
For a vegetarian version, you can omit the ham and use vegetable broth instead of chicken broth. You might also add some chopped celery or carrots for extra flavor and nutrition. If you prefer a spicier dish, increase the cayenne pepper or add a diced jalapeño pepper to the sautéed vegetables. For a creamier texture, stir in a cup of shredded cheese before baking.