Preheat the oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray.

Set a medium saucepan over medium-high heat and add the butter. When the butter is melted, add liquid smoke and onion. Saute for 2 minutes until onion is softened. Add the garlic and continue cooking for an additional 30 seconds.

Add the rice and stir to coat with butter. Pour in the chicken-style broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked. Remove from heat and let the rice stand for 10 minutes to firm up slightly.

Gently stir in the collard greens, recover, and let stand for an additional 5 minutes to soften the greens.

Transfer to a large bowl and stir in the black-eyed peas and cheddar cheese.

Transfer to the prepared baking dish. Bake for 20 minutes, until the cheese is melted and casserole is heated through.

Sprinkle with scallions and serve hot with cayenne pepper sauce on the side.