1 1/2 cups instant white rice
1 lb smoked sausage, cut into ½ inch pieces
1/2 cup chopped green bell pepper
1 cup chopped onion
3 15.5 oz cans black eyed peas with liquid
1 10.5 oz can condensed beef broth
2 10 oz cans diced tomatoes and green chilies
1/2 cup water, or as needed
Prepare rice according to package instructions, and set aside. Meanwhile, combine the, sausage, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, until onion is translucent. Drain off grease.
Place the rice and sausage mixture into a 5 quart slow cooker. Add the black eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything. Cover, and cook on Low for 6 to 8 hours. Serve hot with hog jowl bacon cracklins cornbread.
See Tuesday December 28 recipe for cornbread