Lime Rice and Black-eyed Peas

Ingredients

• 1 cup raw short-grain brown rice
• 2½ cups vegetable broth, boiling
• 1 tsp olive oil
• 1 large shallot, minced
• ½ cup thinly sliced scallions
• 2 large fire-roasted chilies, seeded and diced
• 1 x 15 oz can black-eyed peas
• juice of 1 lime
• ⅓ cup chopped fresh cilantro
• 1 tbsp nutritional yeast
• ½ tbsp dried marjoram
• 1 tsp liquid aminos

Directions

1. Combine rice with broth, and bring to a boil.
2. Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed.
3. Remove from heat, and set aside.
4. Heat oil in a large saucepan for 1 minute over medium-high heat.
5. Add shallot, scallions and chilies, and cook for 3 minutes.
6. Add black-eyed peas and rice, and reduce heat to low.
7. Add lime juice, cilantro, yeast, marjoram and aminos.
8. Cover, and cook mixture for 10 minutes, stirring occasionally.