1 pound smoked beef sausage, cut into bite-size pieces

1 small onion, chopped

3 (15-ounce) cans black-eyed peas, rinsed and drained

2 (10.75-ounce) cans low-sodium chicken stock

1 cup water

1/2 teaspoon cayenne pepper (or to taste)

2 cups uncooked instant rice

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Place the smoked sausage and chopped onion in a large saucepan over medium heat.
Cook, stirring occasionally, until the sausage begins to brown and the onion softens, about 10 minutes.
Add the black-eyed peas, chicken stock, water, and cayenne pepper, stirring to combine.
Bring the mixture to a gentle boil.
Stir in the instant rice, then cover the pot.
Reduce the heat slightly and cook, stirring occasionally, for 20–25 minutes until the rice is tender and most of the liquid is absorbed.
Taste and adjust seasoning if needed.
Serve hot.

Adjust cayenne pepper to control the heat level.

Add bell peppers or celery with the onion for extra flavor.

Use low-sodium stock to better control salt levels.

Serve with cornbread or a simple green salad.