Southern Hoppin' John

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1. 1Step 1: In a large Dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the onions are translucent and tender, about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.
2. 2Step 2: Add the broth, ham (or ham hock), and undrained tomatoes and stir to combine. Bring to a boil. Stir in the black-eyed peas. Add salt to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender to your liking.
3. 3Step 3: While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice, mixing together if desired.