One of my college professors, who hailed from Jamaica, taught me to make rice cooked with cloves and bay leaves, which lends the rice a delightful flavor.

Serving: 8

4 tablespoons canola oil
1/2 cup diced onion
2 cups rice
4 cups water
1 tablespoon ground cloves
3 bay leaves
1 (14-ounce) can of black-eyed peas, drained and rinsed

1. In a large pot over medium-high heat, heat 1 tablespoon canola oil. Add onions and saute 3 to 4 minutes. Add rice and toss to coat.

2. Add water, ground cloves and bay leaves. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until water is absorbed.

3. Remove bay leaves. Fluff rice with fork and transfer to a large bowl. Add black-eyed peas and remaining 3 tablespoons canola oil; toss lightly.

Source: Stacia Ragolia