Lime Rice and Black-eyed Peas

Description
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Ingredients

 * 1 cup raw short-grain brown rice
 * 2 1/2 cups vegetable broth, boiling
 * 1 tsp. olive oil
 * 1 large shallot, minced
 * 1/2 cup thinly sliced scallions
 * 2 large fire-roasted chilies, seeded and diced
 * 1 15-oz. can black-eyed Peas
 * Juice of 1 lime
 * 1/3 cup chopped fresh cilantro
 * 1 Tbs. nutritional yeast
 * 1/2 Tbs. dried marjoram
 * 1 tsp. liquid aminos

Directions
1. Combine rice with broth, and bring to a boil. Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed. Remove from heat, and set aside.

2. Heat oil in a large saucepan for 1 minute over medium-high heat. Add shallot, scallions and chilies, and cook for 3 minutes. Add black-eyed Peas and rice, and reduce heat to low. Add lime juice, cilantro, yeast, marjoram and aminos. Cover, and cook mixture for 10 minutes, stirring occasionally.