Vegetarian Black-Eyed Peas & Rice

• 1 cup black-eyed peas, rinsed and drained
• 4 cups water
• 3 bouillon cubes, vegetable, small
• 2 garlic cloves, crushed
• 1 tablespoon vegetable oil
• 1 tablespoon cilantro, minced
• 1 tablespoon parsley, minced
• 1 teaspoon salt (optional)
• 1/2 teaspoon pepper
• 1 onion, large, chopped
• 2 scallions, medium, chopped
• 1 teaspoon thyme leaves, dried
• 1 tomatoes, large, chopped
• 1 cup rice, long-grain, uncooked

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

blackeyed peas, water, bouillon cubes, garlic, vegetable oil, cilantro, parsley, salt, pepper, onion, scallions, thyme, tomatoes, rice

Taken from www.food.com/recipe/vegetarian-black-eyed-peas-rice-387502 (may not work)