Vegetarian Southwest One-Pot Dinner - cooking recipe

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

Preparation

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.
Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.