1 c. dried black eyed peas, rinsed and drained
4 c. water
3 sm. vegetable bouillon cubes
2 cloved garlic, crushed
1 tbsp. vegetable oil
1 tbsp. minced cilantro
1 tbsp. minced parsley
1 tsp. salt, optional
1/2 tsp. pepper
1 lg. onion, chopped
2 medium scallions, chopped
1 tsp. dried thyme leaves
1 lg. tomato, chopped
1 c. uncooked long grained rice

Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsley, salt and pepper. Cover and simmer 15 minutes. Stir in onion, scallions, thyme, and tomato. Cover and simmer 15 to 20 minutes or until peas are almost soft. Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.