Rice and Beans - KNEP - Kentucky Nutrition Education Program


Rice and Beans

Servings:8Serving Size:3/4 cup

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.


Source: Amina Osman, Common Earth Gardens

Nutrition facts per serving: 320 calories; 14g total fat; 2g saturated fat; 0mg cholesterol; 640mg sodium; 39g total carbohydrate; 3g dietary fiber; 2g total sugars; 0g added sugars; 9g protein; 0% Daily Value vitamin D; 6% Daily Value calcium; 20% Daily Value iron; 8% Daily Value potassium