Begin by rinsing the dried black-eyed peas under cold water. Place them in a pot with 4 cups of water and a pinch of salt. Bring to a boil, then lower the heat and simmer for 25-30 minutes until tender but not fully cooked. Drain and set aside.

Rinse the rice under cold water until the water runs clear. Set aside in a bowl. This step removes excess starch from the rice, ensuring it stays fluffy during cooking.

In a large pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced carne de sol (or bacon) and the sliced linguiça. Fry until the meat is browned and slightly crispy, about 6-8 minutes. Remove the meat from the pan and set aside, leaving the rendered fat in the pan for extra flavour.

In the same pan, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions become soft and translucent, absorbing the flavours of the meat drippings.

Add the rinsed rice to the pan, stirring to coat the grains in the oil and aromatics. Toast the rice for 2-3 minutes, which enhances its flavour and texture.

Return the cooked black-eyed peas and the browned meats to the pan. Stir gently to combine, ensuring the ingredients are well distributed. Season with salt and pepper to taste. At this point, you can also add chopped tomatoes and bell peppers for extra flavour and texture if desired.

Pour enough water (about 2 cups) to cover the mixture. Bring the mixture to a gentle boil, then lower the heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has absorbed. Stir occasionally to prevent sticking.

Once the rice is tender and the flavours have melded together, stir in the grated queijo coalho or feta cheese, allowing it to melt slightly. Garnish with chopped cilantro and green onions for a fresh, herbaceous finish. Serve hot, accompanied by a simple green salad or sautéed vegetables.