1 16 ounce package dried black eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeno pepper, diced
1 3 ounce package pepperoni slices, diced
2 cups hot water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 14.5 ounce can Mexican stewed tomatoes
3/4 cup uncooked quick rice
Place peas in a 5 quart slow cooker. Cover with water 2 inches above peas; let stand 8 hours. Drain. Combine peas and next 8 ingredients in slow cooker. Cover and cook at low 8 hours. Stir in tomatoes and rice; cook, covered, 30 minutes. Makes 12 cups.
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