In a large soup pot, saute bacon over medium-high heat, until crispy, 3-4 minutes. Remove the cooked bacon, and leave 1 tablespoon of bacon grease in the pot. Reduce the heat to medium and add the onions and garlic. Saute until soft and golden, 2-3 minutes.

Add the bacon back to the pan along with the black-eyed peas, pepper and red pepper flakes. Add the water and chicken broth and bring the mixture to a boil. Reduce the heat to medium-low to maintain just a bare simmer. Simmer, covered, for 30- 40 min until the black-eyed peas are nearly tender.

Add the rice and cook, covered,15-20 minutes, until the rice is mostly tender and liquid is nearly all absorbed. Remove the pot from the heat, and mix in the diced tomatoes and torn collard greens (if using). Then let the pot sit, covered for 10 minutes, to let the rice finish steaming and the greens wilt.

Taste and adjust salt and pepper as necessary.

Serve with collard greens and cornbread.