If you soaked the black-eyed peas overnight, drain and rinse them. For a quick soak, cover peas with water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour.

In a large heavy pot or Dutch oven over medium heat, warm a drizzle of oil. Add onion, celery, and bell pepper. Stir until softened and fragrant, about 5 minutes. Add garlic in the last minute; be careful not to burn it.

Nestle the ham hock into the veggies and let it sizzle for about 3 minutes per side to deepen the flavor.

Toss in the drained black-eyed peas, smoked paprika, bay leaf, thyme, salt, and pepper. Stir to coat everything in the flavors.

Add chicken broth to cover the mixture by at least an inch. Bring to a gentle boil, then reduce heat to a low simmer.

Cover and let everything cook for 45–50 minutes, or until peas are tender. Stir occasionally and add more broth or water if needed.

Transfer the ham hock to a cutting board, discard the skin and bone, shred the meat, and return it to the pot.

Stir rice into the pot, cover, and cook on low for another 15–20 minutes, until the grains are tender and the liquid is absorbed.

Adjust seasoning if necessary, then garnish with fresh parsley or green onions before serving.