This one-pot classic layers the holy trinity of onion, celery, and bell pepper with smoky paprika, thyme, and a whisper of cayenne before black-eyed peas and long-grain rice simmer right in with vegetable broth until every grain is tender and infused with flavor. There's no meat lurking in the ingredient list to begin with here — just a fully plant-based base of vegetables, spices, and broth doing all the work. The rice soaks up every bit of that smoky, savory seasoning as it cooks, so you end up with a pot that's deeply flavorful without needing any meat-based stock or seasoning meat to get there. A finishing scatter of scallions and a dash of hot sauce brighten the whole dish right before serving. It's comforting, satisfying, and easy to make entirely from the pantry, which makes it a naturally solid pick for a vegetarian table. Scoop it straight from the Dutch oven and dig in.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic, smoked paprika, dried thyme, onion powder, and cayenne. Stir and cook until the garlic is fragrant, about 1 minute, watching closely so the garlic does not brown.
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