Step 1

1 In a 5- to 6-quart Dutch oven over high heat, combine the water, smoked meat, onion and 1 1/2 teaspoons of salt and bring to a rolling boil

Step 2

2 Reduce the heat to medium, partially cover and cook until the meat is extremely tender and falls off the bone, 3 to 4 hours

Step 3

3 During that time, check the pot every 30 minutes or so, and add water as needed to keep the meat covered

Step 4

4 The broth should become a murky yellow-brown, with some fat on its surface

Step 5

5 Once the meat is cooked, remove the pot from the heat

Step 6

6 Use tongs or a slotted spoon to transfer the meat to a cutting board and let cool slightly

Step 7

7 Using your hands, carefully pick the meat and skin off of the bones; discard the bones and skin, and return the meat to the pot with the broth

Step 8

8 Drain the field peas, rinse them under cold running water and drain them again

Step 9

9 Add the peas to the pot, along with the thyme, the remaining salt, the garlic and onion powders, pepper and paprika, and stir to combine

Step 10

10 The broth should easily cover the peas; if it doesn't, add water until it does

Step 11

11 Turn the heat to medium, cover the pot and let the peas simmer until al dente but not so tender you could mash them with a fork, 30 to 45 minutes

Step 12

12 Check every 15 minutes or so and add more water as necessary, 1/4 cup at a time, to keep the peas submerged and quite brothy

Step 13

13 The peas should be slightly swollen (they won't be quite doubled in size) and the broth a rich brown

Step 14

14 Taste a pea: It should have picked up the flavors of the spices and smoky meat

Step 15

15 Position a rack in the middle of the oven and preheat to 375 degrees

Step 16

16 Check the level of the broth in the pot; you'll need about 4 cups of liquid before adding the rice

Step 17

17 If you’re unsure, place a colander over a large bowl and drain the peas and meat

Step 18

18 Measure the broth in a large liquid measuring cup, adding water or pouring off liquid to reach 4 cups

Step 19

19 Return the pea mixture and broth to the Dutch oven, add the rice and stir to combine

Step 20

20 Cover the Dutch oven, place in the oven and bake for about 45 minutes, or until the rice has absorbed all of the liquid

Step 21

21 Remove from the oven and let sit for 15 minutes, without removing the lid, so the rice can steam

Step 22

22 Carefully uncover and fluff with a fork: The rice should have absorbed broth and picked up its color

Step 23

23 Serve family-style from the Dutch oven or from a large bowl

Step 24

24 VARIATIONS:

Step 25

25 To make the dish on the stovetop, prepare as directed and then add rice to the pot over high heat

Step 26

26 Bring to a boil and boil for 1 minute

Step 27

27 Reduce the heat to medium-low, cover with foil and/or a tight-fitting lid, and cook, undisturbed, until the liquid has been absorbed and the rice is tender, 20 to 30 minutes

Step 28

28 (Check at the 20-minute mark by carefully picking up the pot and gently giving it a shake; if there’s unabsorbed water, you will feel it moving around the pot

Step 29

29 Do not open the pot

Step 30

30 ) Remove from the heat and let stand with the lid on for an additional 15 minutes

Step 31

31 Uncover and fluff with a fork

Step 32

32 To make the dish using bacon or salt pork, use 8 slices of thick-cut bacon or 10 ounces of salt pork

Step 33

33 In a medium skillet over medium-high heat, cook the meat until crisp and brown, with its fat rendered

Step 34

34 Transfer half of the bacon or pork and all of the drippings to the pot when the peas go in, and proceed as directed in the recipe above

Step 35

35 Once the rice is finished cooking and steaming, gently stir the remaining bacon or pork into the rice and serve