Step 1

Heat oil on medium-high heat in a large skillet.

Step 2

Once the oil is hot, add the onion, jalapeño, and celery, and sauté until the onion turns translucent, about 3 minutes.

Step 3

Add the garlic and brown rice, and stir well to toast for about 30 seconds.

Step 4

Add the bay leaf, dried thyme, black pepper, and water + veg bouillon. Stir well, cover with a lid (leaving it ajar), and bring it to a simmer. Reduce the heat to medium-low, and continue to cook the rice for 10 minutes.

Step 5

Add the cooked black-eyed peas, and continue to cook until the rice is tender and fluffy, about 20-25 minutes.

Step 6

Stir in the smoked paprika, and season to taste with salt and pepper.

Step 7

Serve hot with hot sauce, and chopped parsley.