Black-eyed Peas and Rice

1/2 cup blackeyed peas
1 or 2 HAM boullion cube
1 can Rotel Tomatoes (the "spiceyness you prefer)
1 can crushed tomatoes
(optional chopped onions)

Soak overnight 1/2 cup black eyed peas.
Rinse and place in pot with water and ham boullion cube to cover peas.
Cook for about 30 minutes and taste test to see if they are soft. If soft add salt and pepper to taste. (I don't add salt to my water when I start cooking them...my grannie told me it makes them hard and won't soften)
Now add one can Rotel Tomatoes and juice, (we like mild)and one can regular tomatoes.
Bring to a boil and add 1/2 cup long grain rice and turn heat down to low.
Let cook on low for 30 minutes, but check rice to see if there is enough water after 20.

We eat this with collards, pork chops and corn bread for News Year.
I have a "New Year's Day baby" that turned 20 today too!