Rice and Beans

A traditional dish from Somalia.

• 1/2 pound cowpeas, rinsed and drained
• 1/2 pound rice, rinsed and drained
• 1/2 cup olive oil
• 1/2 cube of chicken bouillon
• 2 teaspoons of salt

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. If the peas are dry, boil them in 7 cups of water in a 5-quart pot. If the peas are wet, boil them in 4 cups of water.
3. Let simmer for about 7 minutes. Stir occasionally. The peas are done when the water is mostly absorbed.
4. Once the peas are cooked, add the dried rice, oil, chicken bouillon cube, and salt to the pot. Stir to combine.
5. Let sit for 7 minutes or until rice is cooked. Serve.