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Prep time
10 minutes
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Cook time
1 hour
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Serves
6
Author Notes
Delicious using vegan seitan "sausage" making this a healthy, well balanced one-pot meal. —James Spitznas
Ingredients
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1 pound
Chorizo, crumbled
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1
Onion, diced
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4
Garlic cloves, minced
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2 teaspoons
Hot Paprika
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2 teaspoons
Sea Salt
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1 teaspoon
Black Pepper, ground
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1 teaspoon
Ground Oregano
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14 ounces
Can Tomatoes, diced
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2 cups
Long-grain Rice
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1 quart
Vegetable Broth
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14 ounces
Can Kidney Beans, drained and rinsed
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8 ounces
Frozen Peas
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1 bunch
Italian Parsley, chopped
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2 tablespoons
Olive Oil
Directions
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Heat the oil in a 5 qt saute pan over medium heat. When the oil shimmers, brown the crumbled chorizo, and then remove to a plate. Add the diced onion to the pan and saute for 5 minutes, until soft. Put the chorizo back in the pan along with the garlic and spices. Saute until the garlic is fragrant, about 1 minute. Add the canned tomatoes and juices to the pan, stirring to mix well and let the mixture simmer for a few minutes so the tomatoes can begin to break down.
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Add the rice to the pan and stir to mix well. Add the vegetable broth, kidney beans and peas. Turn the heat to high until a simmer is reached. Turn the heat to low and let simmer uncovered until all the liquid is absorbed, about 15 minutes, stirring periodically. When the liquid has been absorbed cover, turn off the heat and let sit undisturbed for 10 minutes. Uncover, stir in the chopped parsley and serve immediately.
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