1. Preheat the oven to 350. 2. Put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes. 3. While the peas are boiling, peel and cut the onion, wash the rice and drain, and bring 16 oz. water to a boil with the bouillon cube in a separate saucepan. 4. Drain the black eyed peas and put them in a bowl. 5. Add the oil to the saucepan that had the black eyed peas and set the range to medium heat. 6. Add the onion to the oil. 7. Once the onions get soft, add the salt, cloves, cinnamon, cumin and crushed cardamom. Stir frequently for about 3 minutes while the smells of Kenya fill your home! 8. Add the garlic and stir for another 3 minutes. 9. Add the black eyed peas and mix well with the spices. 10. Add the rice and stock from the bouillon cube. 11. Turn the heat up to high until the mixture boils and then turn it to medium-low. 12. Stir gently until most of the water is absorbed. Add the raisins and stir. 13. Transfer the mixture to a covered dish (I prefer Corningware). Cover the dish with aluminum foil to make a tight seal first, then put the cover on. 14. Cook for 45 minutes on 350. ---------------------------------------------------------------------------
Nutrition
Ingredients
