Heat oil in a large heavy bottomed skillet over medium-high heat.
Add onions, a pinch of salt, and cook for 2 minutes.
Stir in garlic and ham and continue to cook for 4 minutes, stirring frequently.
Stir in the rice and add seasoned salt, paprika, and pepper.
Add vegetable broth; mix in the black-eyed peas, then stir in the tomatoes.
Set heat on high and bring mixture to a boil.
Cover skillet and reduce heat to a simmer; continue to cook for 10 minutes, or until most of the liquid is absorbed.
Remove from heat.
Stir in fresh parsley.
Calories: 163 kcal | Carbohydrates: 19 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 20 mg | Sodium: 1104 mg | Potassium: 173 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 457 IU | Vitamin C: 11 mg | Calcium: 34 mg | Iron: 2 mg | Net Carbs: 18 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.