Hoppin' John, deconstructed

[rosefox]

Note: If some of the people you're cooking for are strict vegetarians, put the bacon and sausage in their own pan and use vegetable stock instead of chicken stock.

Seasoning Mix
1 Tbsp salt
1 Tbsp paprika
2.5 tsp black pepper
1.5 tsp garlic powder
1 tsp onion powder
1 tsp white pepper (or sub 0.5 tsp black pepper)
1 tsp dried basil
1 tsp dried thyme
3 bay leaves

Other Ingredients
4 cups chicken stock
2 cups rice

8 oz bacon
1 lb smoked sausage, sliced

3 cups chopped onions
2 cups chopped green and red bell peppers
1.5 cups chopped celery
1 teaspoon fresh garlic, minced
2 14-ounce cans black-eyed peas, drained and rinsed
5 oz fresh spinach, chopped

Rinse the rice well in cold water. Put it in a pot with the chicken stock and half the seasoning mix, and bring to a boil. Put the lid on, reduce heat, and simmer 15 minutes; turn off heat and steam covered for another 10 minutes. Rice should now be cooked. Return to medium heat and add the beans and spinach. Cook just until spinach is wilted and beans are heated through.

Meanwhile, in a large pot over medium-high heat, cook bacon and sausage until crispy. Remove and drain on a paper towel.

In the grease, sauté onions, peppers, and celery until liquid has cooked off. Make a space in the middle, add the garlic and the other half of the seasoning mix, and cook until fragrant.

Combine all the parts of this that you like, and skip the parts you don't.