INGREDIENTS
Servings: 4
Black-eyed peas
1 ½ cups, dried, soaked overnight
Bell pepper
1, green, diced
Onion
1, chopped
Garlic cloves
chopped
Sweet corn
1 (10 oz.) can, drained
Tomatoes
1 (28 oz.) can, drained
Chili powder
¼ cup
Ground cumin
2 tsp.
Rice
2 cups, cooked
Cheddar cheese
½ cup, shredded
Vegetarian One-Pot Dinner
Prep:
15 m
Cook:
2 h 30 m
Ready in:
2 h 45 m
DIRECTIONS
  1. Take black-eyed peas, drain and rinse them.
  2. Place the first six ingredients (from peas to tomatoes) in a slow cooker, season with cumin and chili powder, and stir well.
  3. Cover and cook on High for 2 hours.
  4. Add rice and cheese, stir well, and cook for 30 minutes more.
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