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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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