• In a fine-mesh strainer, rinse the rice until the water runs clear.

In a small sauce pot, combine the rice with 1 1/3 cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 18 to 20 minutes. While the rice cooks, prepare the remaining ingredients.

• Trim the ends from the celery; cut the ribs in half lengthwise, then crosswise into ¼-inch-thick pieces.
• Remove the stem, ribs, and seeds from the bell pepper. Cut the pepper into ¼-inch-thick strips; cut the strips into ¼-inch-thick pieces.
• Peel and coarsely chop the red onion.
• Finely chop, press, or grate enough garlic to measure 1½ to 2 teaspoons.
• Strip the thyme leaves from the stems.
• In a fine-mesh strainer, rinse the black-eyed peas.
• Strip the chard leaves from the stems; coarsely chop or tear the leaves, and thinly slice the stems, keeping them separate.
• Trim the root ends from the scallions; cut the scallions on the diagonal into very thin slices.

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the celery, bell pepper, and half the red onion. Season with salt and pepper, spread the vegetables in a single layer, and cook, without stirring, until just starting to brown, 3 to 5 minutes.
Add the garlic, thyme, and as much Hot Cajun spice blend as you like. Stir to coat and cook until fragrant, 1 to 2 minutes. Add the black-eyed peas, chard stems, tomatoes, porcini powder, and 1 cup water. Season with salt and pepper. Bring to a boil, reduce the heat to medium, and cook at a vigorous simmer, stirring occasionally, until the sauce thickens and the chard stems are just tender, 5 to 7 minutes.
While the Hoppin’ John simmers, cook the chard leaves.

In a medium pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the remaining onion, season lightly with salt, and cook, stirring once or twice, until starting to soften, 2 to 3 minutes. Stir in the chard leaves, season with salt and pepper, and cook, stirring occasionally, until wilted, 2 to 3 minutes.

Transfer the rice to individual bowls. Top with the Hoppin’ John, garnish with the scallions, and serve the chard at the table.

Chef’s Tip To get this feast to the table more quickly, in Step 2, start cooking the celery, bell pepper, and onion, while you continue prepping the remaining ingredients.