Prep Time
20 Mins
Cook Time
8 Hours 30 Mins
Soak Time
8 Hours
Yield
12 cups

Bake Buttermilk Cornbread after adding rice to the slow cooker.

How to Make It

Step 1

Place peas in a 5-quart slow cooker. Cover with water 2 inches above peas; let stand 8 hours. Drain.

Step 2

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.

Ratings & Reviews

Stacey1vg's Review

bayougal
February 18, 2014
Next time I will use the whole package of pepperoni. I used the turkey pepperoni so this was low calorie too. I couldn't find Mexican stewed tomatoes so I used reg and threw in a can of green chili's drained. Next time I might add another can of tomatoes and a second jalapeno to make it more spicy. This was pretty tame for us but we like spicy. I served with sauteed cauliflower.

gmaof10's Review

gmaof10
September 19, 2011
i made this and we liked it i used diced up ham instead of the pepperoni cause i cant eat pepperoni [heartburn] it wasnt spicey like i thought but that was okay cause my 4 year old granddaughter loved it as well as my 2 year old grandson my husband just added creole seasoning to spice it up will make it again when it gets cooler next time im gonna add sauage instead of ham will let you know how it turns out

bayougal's Review

Stacey1vg
May 16, 2009
I've made this several times and we love it. Giving it 4 stars b/c it's so delicious. Added more water, thyme, bay leaf, pepper, touch of brown sugar. Served with rice and cornbread, it's a staple!