Rice Pilaf With Black-Eyed Peas And Green Beans

• 2 c. long grain rice, preferably basmati
• 1 (10 oz.) pkg. frozen black-eyed peas
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/8 to 1/4 tsp. cayenne pepper
• 1/4 tsp. coarsely ground black pepper
• dash of cinnamon
• 2 Tbsp. lemon juice
• 4 Tbsp. vegetable oil
• 1 medium-size garlic clove, peeled and minced
• 1 medium-size onion, peeled and finely chopped
• 1/4 lb. green beans, trimmed and cut crosswise into 1/2-inch pieces
• 1 1/4 tsp. salt

1. Place rice in large bowl with cold water to cover.
2. With your hands, swish the rice around quickly; pour off most of the water. Repeat 6 to 8 times, or until water is no longer cloudy.
3. Cover rice with water; set aside 25 minutes.

long grain rice, frozen blackeyed, ground coriander, ground cumin, ground turmeric, cayenne pepper, ground black pepper, cinnamon, lemon juice, vegetable oil, garlic, onion, green beans, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346134 (may not work)