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Drain and rinse the peas and bring to boil with 6 C water in a large pan. Reduce heat and simmer, covered, for 1 1/2 hours. Add the rice and salt and continue cooking. Meanwhile, saute the onion in oil and add the tomatoes, cayenne, black pepper, and tamari. Pour mixture into the pot with rice and peas and stir to mix. Cook another 15-20 minutes, or until rice and peas are tender.
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