Confetti black-eyed peas and rice

1 reduced-sodium beef bouillon cube dissolved
in 1/2 cup hot water

Heat oil in a small nonstick skillet over medium-high heat. Add finely diced onion and garlic; cook until onion is translucent, 2 to 3 minutes, taking care not to brown garlic. Remove from heat and set aside. In a 2-quart pan, combine black-eyed peas, bouillon dissolved in water, salt, black pepper, and cayenne pepper. Stir in onion-garlic mixture. Cook uncovered over medium heat for 10 minutes to allow flavors to blend; stir periodically to prevent sticking. Gently stir in hot rice (some peas will break). Spoon 1 cup black-eyed pea–rice mixture onto each plate and garnish each serving evenly with cheese, green pepper, coarsely chopped onion, tomato, and 1 tablespoon sour cream.