1 c. dried black-eyed peas, rinsed & drained
4 c. water
3 sm. vegetable bouillon cubes
2 cloves 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
1 tsp. dried thyme leaves
2 med. scallions, chopped
1 lg. tomato, chopped
1 c. uncooked long grain 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, simmer 15 minutes.

Stir in onion, scallions, thyme and tomato. Cover, 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.

Main dish feed 4 or 6 as a side dish.