Directions Edit

  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.
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