1 (16-ounce) package dried black-eyed peas
3 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

In large Dutch oven or soup pot add peas and cover completely with water. Soak peas for 8 hours. Drain.

In slow cooker add peas and the next 8 ingredients. Cover and cook on LOW for 8 hours. Stir in rice and tomatoes; cook, covered, 30 minutes.