Sauté bacon over medium-high heat, until crispy. Remove the cooked bacon, and leave 1 Tbsp. of bacon grease in the pot. Reduce the heat to medium and add the onions and garlic--sauté until soft.
Add the bacon back to the pan along with the black-eyed peas, pepper and red pepper flakes. Add the water and chicken broth and bring to a boil. Reduce the heat and simmer, covered, for 30-40 minutes until the black-eyed peas are tender.
Add the rice and cook, covered, 15-20 minutes, until the liquid is nearly all absorbed and the rice is tender. Mix in the diced tomatoes and torn kale. Remove from heat, cover, and allow the mixture to steam for 10 minutes.
Salt and pepper to taste.