Hot-And-Spicy Black-Eyed Peas

(Source: Southern Living)

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, 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. Yield: 12 cups.