When the peas are tender, taste the cooking liquid and season lightly with salt and black pepper, keeping in mind that the smoked pork and broth may already be salty.
Stir in the uncooked rice, making sure it’s evenly distributed. If the liquid no longer covers the peas and rice by about 1/2 inch, add a bit more broth or water.
Bring the mixture back to a gentle simmer, then cover and cook over low heat for 15–20 minutes, or until the rice is tender and has absorbed most of the liquid. Try not to lift the lid too often so the rice steams properly.
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5–10 minutes. Fluff gently with a fork, picking out any large bones from the smoked pork if you used a ham hock.
Taste and adjust seasoning with more salt and pepper if needed. Serve warm in bowls, making sure each serving has a good mix of peas, rice, and smoky meat.
Variations & Tips
If you grew up with a more seasoned pot, you can easily dress this simple Hoppin’ John up without losing its spirit. Start by sautéing a chopped onion in a spoonful of bacon grease before adding the peas and broth, or tuck in a bay leaf and a clove of garlic while everything simmers. For a heartier version, use more smoked sausage or diced country ham, or stir in a pat of butter at the end for extra richness. If you prefer a looser, more brothy dish, simply add an extra cup of broth when you cook the rice. Brown rice can be used instead of white; just par-cook it separately until nearly tender, then finish it in the pea pot so it can soak up the flavor. For those watching salt, choose low-sodium broth and a leaner smoked meat, and season at the very end. And if you like a little kick, pass hot sauce at the table or stir in a pinch of red pepper flakes while the peas are simmering—my sons always said it made the bowl taste like New Year’s Eve waking up on New Year’s Day.
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