Total Calories: 95
In a large saucepan, pour water over peas cover and soak overnight.
To the undrained peas, add ham hocks, onions and red pepper. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 1 to 1 1/2 hours or until peas are tender. Remove ham hocks and cut meat from bones. Dice and return meat to the saucepan.
Add water, rice and salt and pepper cover and simmer for 30 to 35 minutes or until rice is tender. Serve immediately or cool, cover and refrigerate overnight to improve flavor.
To reheat, place in a saucepan. Stirring occasionally over medium heat, cook until heated through, adding water if necessary to prevent sticking.
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