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Ingredients
- 2 (16-ounce) packages frozen black-eyed peas
- 1 1/4 cups sliced green onions, divided
- 2 cups hot water
- 3/4 cup chopped red bell pepper
- 2 tablespoons minced seeded jalapeño pepper
- 2 teaspoons hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 vegetable-flavored or chicken-flavored bouillon cube
- 1 (14.5-ounce) can diced tomatoes with pepper, celery, and onion, undrained
- 1 tablespoon tomato paste
- 2/3 cup uncooked converted rice
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Place peas, 3/4 cup green onions, 2 cups hot water, and next 6 ingredients (through bouillon) in a 4-quart electric slow cooker; stir well. Cover and cook on HIGH for 4 hours. Stir in tomatoes, tomato paste, and rice; cover and cook on HIGH for 1 hour or until peas and rice are tender and most of liquid is absorbed. Stir in remaining 1/2 cup green onions.
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