Cook the bacon in a 3- to 4-quart saucepan over medium-high heat, stirring, until just crisp.
Reduce the heat to medium and add the onions, thyme, and jalapeno. Cook, stirring, about 2 minutes. Stir in the diluted Glace de Poulet Gold® and rice; cover and simmer about 15 minutes, until the rice is tender.
Stir in the black-eyed peas, and cook, covered, about 5 minutes, until warmed through. Season to taste with salt and pepper.
