Hot-and-Spicy Black-Eyed Peas

Ingredients

• 1 chicken bouillon cube
• ½ teaspoon salt
• 1 red bell pepper, chopped
• ¼ teaspoon ground red pepper
• 1 (14.5-ounce) can Mexican stewed tomatoes
• ¾ cup uncooked quick rice
• 1 (16-ounce) package dried black-eyed peas
• + 4 more ingredients
• • 4 green onions, chopped
  • 1 jalapeño pepper, diced
  • 1 (3-ounce) package pepperoni slices, diced
  • 2 cups hot water

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.

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