Heat oil in skillet and add jalapeno, onion, red pepper, and carrot. Sauté until onions are translucent. Add veggie broth and black-eyed peas and bring to a simmer. Add rice and stir until well coated. Add bay leaf and thyme. Transfer to a casserole dish and cover tightly. Bake, covered, at 350º, 30 minutes or until rice and peas are tender. Add salt and pepper to taste.