In a slow cooker, place frozen peas and ham hock. Add water and cover. Cook for six to eight hours on high or until the meat easily flakes off ham bone. Fork meat off bones, stir into peas and set aside.
Cook rice as directed.
In a skillet, place tomatoes, butter, sugar and salt. Cook on medium heat until butter and sugar are well incorporated. Stir in bread crumbs and reduce heat to a simmer. Cook until tomato mixture is thickened.
To plate, spoon rice onto a one-third section of a flat serving dish. Add the pea mixture into the second third and finish off with the tomato mixture. Sprinkle with green onions.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.