Soak the dried black eye peas in cold water for about 40 minutes.
Cook black eye peas. When done drain and reserve 2 cups of the cooking broth.
In another pan, heat the oil and brown the bacon, onion and garlic.
Add the cilantro and rice.
Sauté well and add the black eye peas, reserve cooking broth, maggi seasoning and salt.
Cover the pan and cook over low heat for about 15 minutes or until the rice is cooked and moist.
Mix the chopped rennet cheese and cover the pan so that the steam melts the cheese.
Keyword Beans, Rice
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