*If you are going to bake the brown rice using the method I listed then start cooking it in the oven before you begin preparing the peas.

Heat olive oil in a large pot over medium heat then sauté onion for a few minutes, until just translucent. Add the bell pepper, garlic, jalapeno, and seasonings then cook for about five more minutes.

Pour in the diced tomatoes, vegetable broth and black eye peas and bring to a boil.

Once the liquid starts to boil, turn the heat down to low and cover the pot with a lid. Allow the peas to cook for about 30 minutes. They should be slightly tender but not mushy. Cook longer if needed. There might be some extra liquid left over after cooking but you can use a straining spoon to scoop out the peas and vegetables, if needed.

Once the rice is done cooking, transfer to a bowl and toss together with chopped cilantro and lime juice.

Scoop about 1/2 cup of the cooked rice into a bowl and then top with cooked peas and vegetables. Sprinkle with cheese or add diced avocado then serve.