1 lb. dried black eyed peas
8 c. water
1 (16 oz.) can tomatoes
1 (8 oz.) ham hock
1 c. chopped onion
1 c. chopped celery
1 tbsp. salt
1 bay leaf
1/2 tsp. basil leaves
2 tbsp. chili powder
1 c. uncooked reg. rice

Combine peas and water in Dutch oven; let soak overnight (or bring to boil; cover, reduce heat, and simmer for 2 minutes - let stand for 1 hour). Do not drain. Drain tomatoes, reserving the liquid. Chop tomatoes and add them and the liquid to peas. Add remaining ingredients, except rice. Cover and simmer until peas are tender, about 1 to 1 1/2 hours. Remove ham hock; remove meat from bone, dice, and return to peas. Add rice and cover. Simmer for 20 minutes or until rice is tender. Remove bay leaf.