Cut the bacon into pieces and cook it until almost crispy in a large skillet. Remove and drain on paper towels. Set aside.
Remove all but 2 tablespoons of bacon fat from the skillet.
Add the rice to the skillet along with the bacon fat. Cook over medium heat stirring to coat the rice with the bacon fat for 1-2 minutes.
Add the chicken broth, salt, and pepper to the skillet. Stir well and bring to a simmer.
Cover the skillet and cook until the rice is tender and the chicken broth has been absorbed (approximately 20 minutes).
Add the drained black-eyed peas to the cooked rice and stir gently to combine.
Add the rice and beans mixture to a 1½ quart casserole dish that has been sprayed with cooking spray.
Bake in a preheated 350-degree oven for 20 minutes.
Uncover and top with chopped scallions (if desired).
Serve hot and enjoy!