Lime Rice and Black-Eyed Peas |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Vegetarian Times. Ingredients:
1 cup raw short-grain brown rice |
2 1/2 cups vegetable broth, boiling |
1 teaspoon olive oil |
1 large shallot, minced |
1/2 cup thinly sliced scallion |
2 large roasted green chilies, seeded and diced |
1 (15 ounce) can black-eyed peas |
1 lime, juice of |
1/3 cup chopped fresh cilantro |
1/2 tablespoon dried marjoram |
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.
3. Add black-eyed peas and rice, and reduce heat to low. Add lime juice, cilantro, and marjoram. Cover, and cook mixture for 10 minutes, stirring occasionally.
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