Spanish Rice Spiked With Soy Chorizo

[Guest guest]

www.vegcooking.com

 

 

Spanish Rice Spiked With Soy Chorizo

 

2 Tbsp. olive oil

1/2 medium onion, diced

1/2 green bell pepper, diced

1 cup uncooked long-grain white rice

1 14-oz. can vegetable broth

1/4 cup water

1 bay leaf

1 14 1/2-oz. can diced tomatoes, undrained

1 tsp. ground saffron (or turmeric)

1 tsp. smoked paprika

1 tsp. thyme

16 oz. soy chorizo, sliced

Salt and pepper, to taste

 

•Heat the olive oil in a large skillet over medium-high heat. Add the onion

and bell pepper and sauté for about 4 to 5 minutes.

 

•Add the rice and stir to coat with oil. Then add the broth, water, and bay

leaf and bring to a boil. Reduce the heat to medium-low, cover, and simmer for

about 15 minutes.

 

•Stir in the tomatoes with the juices, the saffron, paprika, thyme, and soy

chorizo and stir. Cover and simmer until the rice is tender and most of the

liquid is absorbed, about 5 to 10 minutes longer.

 

•Season with salt and pepper, remove the bay leaf, and serve.

 

 

 

 

 

" All the arguments to prove man's superiority cannot shatter this hard fact: In

suffering, the animals are our equals " . ~Peter Singer~