Chunky Spanish Rice

Carolyn Scott Hamilton

I LOVE making meals that can feed my family for a week and one of my hubby’s faves is my Chunky Spanish Rice! It’s bursting with flavor, chunky and crispy veggies and perfect for any week night meal. I healthified and veganized this from my mother-in-law’s recipe and added my own Colombian twist too!

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Ingredients

2 tablespoons olive oil
1 cups brown or basmati Rice
2 cups water
1 large green pepper, finely chopped
4 stalks of celery, finely chopped
1 large white or yellow onion, finely chopped
14.5 oz can diced tomatoes
Half of a 14.5 oz can tomato sauce
1 package of soy chorizo, tempeh taco mix, or meatless ground cajun seasoning (or paprika & cayenne pepper mix)
Pinch of cumin
Salt & pepper, to taste

Method

Bring 4 cups of water to a boil.
In a medium bowl, add cajun seasoning or paprika/cayenne mix to dry rice and mix well and add into into boiling water and set aside to cook down.
Add olive oil to a medium pot and heat to medium. Sauté peppers, onions, and celery until translucent but still crispy.
Add in the diced tomatoes and season with salt & pepper to taste.
Mix in your veggie mix, soy chorizo and tomato sauce to your finished rice. Incorporate well and serve!