Step 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. Reduce the heat to medium, partially cover and cook until the meat is extremely tender and falls off the bone, 3 to 4 hours. During that time, check the pot every 30 minutes or so, and add water as needed to keep the meat covered. The broth should become a murky yellow-brown, with some fat on its surface.

Step 2

Once the meat is cooked, remove the pot from the heat. Use tongs or a slotted spoon to transfer the meat to a cutting board and let cool slightly. 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 3

Drain the field peas, rinse them under cold running water and drain them again. 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. The broth should easily cover the peas; if it doesn't, add water until it does. 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. 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. The peas should be slightly swollen (they won't be quite doubled in size) and the broth a rich brown. Taste a pea: It should have picked up the flavors of the spices and smoky meat.

Step 4

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

Step 5

Check the level of the broth in the pot; you'll need about 4 cups of liquid before adding the rice. If you’re unsure, place a colander over a large bowl and drain the peas and meat. Measure the broth in a large liquid measuring cup, adding water or pouring off liquid to reach 4 cups.

Step 6

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

Step 7

Cover the Dutch oven, place in the oven and bake for about 45 minutes, or until the rice has absorbed all of the liquid. Remove from the oven and let sit for 15 minutes, without removing the lid, so the rice can steam. Carefully uncover and fluff with a fork: The rice should have absorbed broth and picked up its color.

Step 8

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