Soak the beans over night in water to plump the peas, and then rinse them the next day before cooking. In a heavy soup pot add sautéed ham hock or bacon and diced onions. Sauté for five to ten minutes, then add garlic and stir. Add the black-eyed peas into the hot mixture and stir well to coat the peas. Once the peas are coated well, add the ham broth and bay leaf, then cover and cook the peas slowly for 1 and ½ hours. In a separate pot cook an 8 oz bag of converted rice, following the instructions on the bag. Thirty minutes before serving, add one cup of cooked rice to the peas and let simmer with the lid on for another half hour.