Black-eyed peas are starchy, earthy and a little nutty. They contain calcium, folate, vitamin A and are packed with protein and, fiber. By making this dish with rice it is very filling and can be eaten as a main dish or a side dish in smaller portions.
Black-Eyed Peas and Rice
4 main dishes or 6 side dish servings
1 cup dried black-eyed peas, rinsed and drained
4 cups water
3 small vegetable bouillon cubes
2 cloves garlic crushed
1 tablespoon vegetable oil
1 tablespoon minced cilantro
1 tablespoon minced parsley
1/2 teaspoon pepper
1 large onion, chopped
2 medium scallions, chopped
1 teaspoon dried thyme leaves
1 large tomato, chopped
1 cup uncooked long-grained rive
Combine peas and water in large saucepan of Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsley, and pepper. Cover and simmer for 15 minutes.
Stir in onion, scallions, thyme and tomato. Cover and simmer for 15-20 minutes or until peas are almost soft.
Stir in rice, cover and cook until rice and peas are tender. Remove from heat. Let stand covered for 10 minutes before serving.