1. Soak black-eyes peas overnight and drain. Pressure cook in 4 cups (948 g) of water for 20 mins (until tender but not falling apart).
2. Combine all ingredients, except for rice, in a pan. Heat the soup; when it starts to simmer add the hot rice.
3. Simmer, covered, for 20 minutes or as needed, stirring regularly to prevent burning on. Soup is finishe'd when its somewhat thickened.
4. Serve hot or cold.