1 (approximately 2 lb) pork tenderloin, large diced
1 can (15-oz) black-eyed peas
2 cans (14.5-oz each) stewed tomatoes with onions and peppers
1 cup chopped green bell pepper
1 cup uncooked long-grain rice
2 cups homemade or canned vegetable stock
1 tbsp creole seasoning
In a slow cooker or crockpot (about 5-quart size), combine the cut up pork, peas, tomatoes, and bell pepper.
In a medium mixing bowl combine the rice with the stock and seasoning; pour over the ingredients in the cooker. Stir to mix thoroughly. Place lid on cooker and cook on low for approximately 5 hours.
Serve with cornbread or a whole-grain crusty bread.