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1
Adjust an oven rack to the middle position; preheat to 375u00b0.
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2
Grease a 13 x 9 inch baking dish and set aside.
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3
Heat the oil in a large skillet over med-high heat until shimmering but not smoking.
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4
Add the ham and cook until the fat has rendered, about 6 minutes.
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5
Add the bacon and cook until slightly crisp, about 3 minutes.
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6
Use a slotted spoon to remove the ham and bacon from the pan and set aside on a paper towel-lined plate.
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7
Spoon off and discard all but 2 tablespoons of the fat from the pan and return to the burner.
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8
Reduce the heat to medium; add the onion and cook, stirring frequently, until softened, about 4 minutes.
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9
Add the garlic and cook until fragrant, about 30 seconds.
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10
Stir in the rice, thyme, and red pepper flakes and cook, stirring frequently, until the rice is coated and glistening, about 1 minute.
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11
Transfer the rice mixture to the baking dish and add the bay leaves.
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12
Return the skillet to the heat; add the chicken broth, water, salt, and pepper to taste.
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13
Increase heat to med-high, scraping the browned bits off the bottom of pan with a wooden spoon.
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14
Add the black-eyed peas, ham, and bacon; bring to a boil, and pour over the rice mixture, stirring to combine.
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15
Cover the baking dish tightly with foil and bake for 20 minutes.
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16
Remove from the oven, stir the rice (if the rice appears too dry, add 1/4 cup more water), recover with foil, and cook until the rice is fully tender, 20-25 minutes.
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17
Remove the dish from the oven and discard the bay leaves.
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18
Stir in the parsley, recover the dish, and allow it to rest for 5-10 minutes before serving.
