Combine rice, chicken broth and water in large saucepan; bring to a boil over high heat. Reduce heat; cover and simmer 10 minutes. Stir in black-eyed peas; cover and simmer 10 minutes or until rice and peas are tender and liquid is absorbed.

Meanwhile, heat oil in large skillet over medium heat. Add onion, carrots, celery and garlic; cook and stir 15 minutes or until vegetables are tender.

Add ham; heat through. Add hot rice mixture, pepper sauce and salt; mix well. Cover; cook over low heat 10 minutes. Sprinkle with parsley and serve with additional pepper sauce, if desired.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Starch, 1 1/2 Meat, 1 Vegetable.

Nutrition Facts: Calories 327; Calories from Fat 13%; Total Fat 5g; Saturated Fat 1g; Protein 21g; Carbohydrates 51g; Cholesterol 26mg; Sodium 833mg; Dietary Fiber 6g.