Jalapeno pepper and Mexican-style stewed tomatoes spice up these black-eyed peas.
Place peas in a 5 quart slow cooker. Cover with water 2 inches above peas. Let stand 8 hours. Drain. When ready to begin cooking dice pepperoni, peppers and onions. Combine peas and add all ingredients except tomatoes and rice. Cover and cook on low 8 hours or until beans are tender. Stir in can of tomatoes as (liquid will be needed for rice )and rice. Cover and cook on low 30 more minutes, or until rice is tender.