In a large pot, place the water, black-eyed peas, oregano, thyme, and bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add the rice, cover, and simmer an additional 30-40 minutes or until the black-eyed peas and rice are tender. Meanwhile, in a non-stick skillet, saute the onion in olive oil for 5-7 minutes or until lightly browned. Add the celery, yellow peppers, red peppers, and jalapenos, and saute an additional 5 minutes. Add the garlic and saute an additional 2 minutes. When the black-eyed peas are tender, add the sauteed vegetable mixture, chopped parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside for 5-10 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Place garnishes in separate small bowls. Garnish individual servings with choice of sliced green onions, diced tomatoes, shredded cheese, and a few dashes of hot pepper sauce, as desired.

Serves 6-8