Black-Eyed Peas and Rice

Name: Black-Eyed Peas and Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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

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

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Servings

4 main dishes or 6 side dish servings

Prep Time

20 minutes

Cook Time

45 minutes

Ingredients

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

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Directions

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.