Chunky Spanish Rice

Name: Chunky Spanish Rice
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

Carolyn Scott Hamilton
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17 Loves
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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!

Cooking Instructions

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!