RCI-RC.004.0163.001
Lime Rice and Black-eyed Peas
Lime Rice and Black-eyed Peas from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- vegetable broth2½ cupsboiling
- 1 tsp
- shallot1 largeminced
- ½ cup
- fire-roasted chilies2 largeseeded and diced
- x 15 oz can black-eyed peas1 unit
- 1 unit
- ⅓ cup
- 1 tbsp
- ½ tbsp
- 1 tsp
Method
1
Heat olive oil in a large saucepan over medium heat, then add minced shallot and diced fire-roasted chilies, stirring until softened and fragrant.
3 minutes
2
Add raw short-grain brown rice to the pan and toast it in the oil for 2-3 minutes, stirring constantly until lightly fragrant.
2 minutes
3
Pour the boiling vegetable broth into the pan, add dried marjoram and liquid aminos, then stir to combine.
1 minutes
4
Bring the mixture to a boil, then reduce heat to low and cover with a lid.
1 minutes
5
Simmer for 30 minutes until the rice is tender and the liquid is absorbed.
30 minutes
6
Drain and rinse the black-eyed peas, then stir them into the cooked rice along with the lime juice and nutritional yeast.
2 minutes
7
Fold in the fresh cilantro and thinly sliced scallions, then taste and adjust seasoning as needed.
1 minutes
8
Transfer to a serving dish and serve warm.