Chunky Spanish Rice

Carolyn Scott Hamilton

Spanish rice
Prep Time: 3M
Cooking Time: 14M

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  • 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

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!


  • 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!

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