Ingredients

• 1 1/2 cups dried black-eyed peas, soaked overnight
• 1 green bell pepper, diced
• 1 onion, chopped
• garlic cloves, chopped
• 1 (10 ounce) can sweet corn, drained
• 1 (28 ounce) can diced tomatoes
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 cups cooked rice
• 1/2 cup shredded Cheddar cheese

Instructions

1. Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin; stir until well blended.
2. Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.