Put the rinsed rice, water, and 1/2 teaspoon of the salt into a medium saucepan. Set the saucepan over high heat and bring the water to a full boil.

Cover the saucepan with a lid and turn the heat down to low. Cook the rice for 15 minutes without lifting the lid.

Turn off the heat under the saucepan. Let the rice sit, still covered, for 5 minutes so it finishes steaming.

While the rice cooks, chop the onion, bell pepper, celery, and parsley. Put the drained black-eyed peas near the stove so they are ready to add.

Set a large skillet over medium-high heat. Add 1 tablespoon of the olive oil and let it heat for about 30 seconds.

Add the frozen okra to the skillet and spread it into a mostly even layer. Cook for 3 minutes without stirring so the underside can brown.

Stir the okra in the skillet. Keep cooking for 4 to 5 minutes, stirring once or twice, until it is fully thawed and browned in spots.

Transfer the okra from the skillet to a plate. Set the plate aside for later.

Lower the heat under the skillet to medium. Add the remaining 1 tablespoon olive oil, the chopped onion, bell pepper, celery, and the remaining 1/4 teaspoon salt.

Cook the vegetables in the skillet for 6 to 7 minutes, stirring often, until they are softened and the onion looks lightly golden around the edges.

Add the Cajun seasoning and black pepper to the skillet. Stir for 30 seconds so the seasoning coats the vegetables and smells fragrant.

Add the black-eyed peas and 1/4 cup water to the skillet. Stir well and scrape the browned bits from the bottom of the skillet with a wooden spoon.