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“Cook's Illustrated”
1hr 45mins

Ingredients Nutrition


  1. Adjust an oven rack to the middle position; preheat to 375°.
  2. Grease a 13 x 9 inch baking dish and set aside.
  3. Heat the oil in a large skillet over med-high heat until shimmering but not smoking.
  4. Add the ham and cook until the fat has rendered, about 6 minutes.
  5. Add the bacon and cook until slightly crisp, about 3 minutes.
  6. Use a slotted spoon to remove the ham and bacon from the pan and set aside on a paper towel-lined plate.
  7. Spoon off and discard all but 2 tablespoons of the fat from the pan and return to the burner.
  8. Reduce the heat to medium; add the onion and cook, stirring frequently, until softened, about 4 minutes.
  9. Add the garlic and cook until fragrant, about 30 seconds.
  10. Stir in the rice, thyme, and red pepper flakes and cook, stirring frequently, until the rice is coated and glistening, about 1 minute.
  11. Transfer the rice mixture to the baking dish and add the bay leaves.
  12. Return the skillet to the heat; add the chicken broth, water, salt, and pepper to taste.
  13. Increase heat to med-high, scraping the browned bits off the bottom of pan with a wooden spoon.
  14. Add the black-eyed peas, ham, and bacon; bring to a boil, and pour over the rice mixture, stirring to combine.
  15. Cover the baking dish tightly with foil and bake for 20 minutes.
  16. 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.
  17. Remove the dish from the oven and discard the bay leaves.
  18. Stir in the parsley, recover the dish, and allow it to rest for 5-10 minutes before serving.

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