Soak, rinse, and drain dried black-eyed peas. Place in a large soup pot over medium-high heat and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.
Sauté onion and garlic in a little oil.
Add to peas: 4 cups of water or chicken broth garlic and onion, pepper flakes,and meat. Bring to a boil, Reduce heat to medium-low and cook for 1 1/2 - 2 hours or until the peas are tender. (Do not boil as the peas will burst).
Remove meat, and cut into bite size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes until rice is tender and liquid is absorbed.
Remove from heat and season to taste with salt and pepper.
You can also add 1 can of Rotel tomatoes or stewed tomatoes, or green chilies.