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Place rice in a fine mesh strainer and rinse until the water runs nearly clear, about 1 minute. Transfer to a medium saucepan and add 3 cups water. Bring to a boil over medium heat. Reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and rest with the lid still on for 5 minutes. Set aside.
Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, red pepper and tamari. Cook, stirring often, until mushrooms release their liquid, about 7 minutes. Add black-eyed peas and salt and cook until heated through, about 5 minutes. Spoon black eyed-pea mixture over cooked rice, garnish with sunflower seeds and serve.
*If preparing beans from scratch, soak overnight and cook on stove top or in pressure cooker until tender. Learn to Cook Beans