If using dried black-eyed peas, rinse and soak overnight. Drain and set aside.

In a large pot over medium heat, add oil and sauté the onion and green pepper until softened (about 5 minutes).

Stir in minced garlic and cayenne pepper; cook for another minute.

Add black-eyed peas and smoked ham hock (or paprika) to the pot, along with water or broth. Bring to a boil.

Stir in the rice, reduce heat to low, cover, and simmer for about 20 minutes until rice is tender.

Remove the ham hock if used; shred meat back into the pot if desired. Fluff the mixture with a fork before serving.