Rice And Pigeon Peas

• 2 cups water
• 1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/4 cup chopped Canadian bacon (about 3 ounces)
• 2 garlic cloves, minced
• 2 tablespoons finely chopped green onions
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 (15-ounce) can green pigeon peas, drained
• 2 tablespoons chopped fresh flat-leaf parsley
• Green onions (optional)

1. Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.

water, longgrain, olive oil, salt, olive oil, onion, canadian bacon, garlic, green onions, ground cumin, freshly ground black pepper, green pigeon peas, flatleaf, green onions

Taken from www.myrecipes.com/recipe/rice-pigeon-peas (may not work)