Directions

1. In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the onions are translucent and tender - about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.
2. Add the broth, ham (or ham hock), and undrained tomatoes and stir to combine. Bring to a boil. Stir in the black-eyed peas. Add salt to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender to your liking.
3. While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice - mixing together if desired.