Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
