Rice with peas and black-eyed beans

Ingredients

1 medium sized onion
2 cloves of Garlic
Olive oil for frying
Frozen garden peas
I tin black-eyed beans
I heaped teaspoon buillion powder (Marigold)  
1 ½ ‘cups’ precooked easy cook rice (actually I use a small mug as a measure)
 
Method

In a large none stick pan fry the onion and garlic in a little olive oil – slowly with a lid on the pan so that they soften and the moisture is retained. Once done, add the black-eyed beans and a similar amount of frozen peas (straight from the freezer) Add the buillion powder and a little extra water (about two tablespoons) and cook slowly for around five minutes, until the peas are tender. Then add the pre-cooked rice and turn the mixture over until well mixed. Replace the lid and cook on a low heat (I set the gas flame as low as possible) for a further 5 minutes until any moisture is absorbed.  Stir occasionally. Finally remove the lid and leave on the low gas for a couple of minutes to aid final evaporation.  Season to taste with salt and pepper. Allow to stand a further 5- 10 minutes before serving, so the rice will be relaxed and dry.
 

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