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Heat 3 tablespoons olive oil in a 5 1/2-quart or larger Dutch oven or heavy-bottomed pot over medium heat until shimmering.

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Combine ham hocks and water. Boil for two hours and 45 minutes. Add peas, onion, black pepper, and thyme. Cook for 45 minutes to an hour, or until tender. Add rice, stir, and simmer over medium heat ...