Step 1

Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the kielbasa and cook, turning once, until browned, 2 to 3 minutes; transfer to a plate.

Step 2

Reduce heat to medium, add the onions and remaining tablespoon oil, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes.

Step 3

Return the kielbasa to the pot and add the soaked peas, ham hocks, and 3 cups water; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 1/2 hours.

Step 4

Twenty-five minutes before the peas are done, cook the rice according to package directions.

Step 5

Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat back into the pot along with the scallions, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the rice with additional jalapeño and hot sauce, if desired.