Rice And Peas - cooking recipe

Ingredients

1 can Pidgeon peas, drained
2 c. rice
5 c. water, including juice from peas
1 Tbsp. oil (for each c. water)
pinch of oregano (1/8 tsp.)
pinch of thyme (1/8 tsp.)
2 shakes Italian seasoning
5 bouillon cubes
1 clove garlic
1 Tbsp. chopped onion
1 tsp. salt

Preparation

Bring water to a boil; stir in bouillon cubes until dissolved. Add all other ingredients.
Cover and reduce heat to low.
Simmer 20 minutes.
Let stand, covered, until all water is absorbed. Serves 6 to 8.