In large saucepan or Dutch oven over medium-high heat, combine chicken broth and blackeye peas; bring to a boil. Reduce heat and cover; simmer 20 minutes.
Meanwhile, in large skillet heat oil over medium-high heat. Add sausage, onions, pepper and garlic; salt and pepper to taste. Sauté until sausage is lightly browned (about 10 minutes).
Add sausage mixture, undrained tomatoes, rice and hot sauce to saucepan with peas. Continue simmering uncovered, stirring occasionally, until rice and peas are tender and all liquid is absorbed (about 20 minutes). Salt and pepper to taste.
Copyright © 2011 Supervalu, Inc. All Rights Reserved.