Step 1

Heat a large pot (such as a Dutch oven) over medium heat and add bacon.

Step 2

Cook, turning occasionally, until bacon is cooked through and crispy, about 10 minutes. Remove to paper towels to drain, then crumble and reserve. (You can prep the remaining ingredients while the bacon is cooking.)

Step 3

In the same skillet with the bacon grease, add the onion, green pepper, jalapeño, garlic, salt and pepper. Stir and cook until softened, about 5 minutes.

Step 4

Add the brown rice and stir well to get it coated in the oils. Add the chicken broth to the pan and bring to a boil. Cover, reduce heat and simmer 45-50 minutes, until the rice is cooked through.

Step 5

Stir in the black-eyed peas until warmed through.

Step 6

Serve with reserved crumbled bacon, along with any additional optional toppings and enjoy!