Rinse the black-eyed peas and soak them overnight in cold water. Drain.
In a large pot, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
Add the diced onion, bell pepper, and garlic to the pot. Saute until the vegetables are soft.
Add the drained black-eyed peas, rice, and chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the peas and rice are tender.
Return the bacon to the pot, season with salt and pepper, and mix well. Cook for an additional 5 minutes.
Serve hot, garnished with chopped parsley if desired.
Notes
Rinse and soak the black-eyed peas overnight to reduce cooking time.
• Use long-grain rice for the best texture in the final dish.
• Cook bacon until crispy for extra flavor and texture.
• Saute the vegetables until they are just soft to keep their vibrant color.
• Season well with salt and pepper, tasting as you go.