Spanish Rice with Soy Chorizo

[Guest guest]

Made this yesterday, and ate way too much of it! I found soy chorizo

at Wal-mart, in the refrigerated section with the tofu. I made a half

recipe, which is enough for two large servings.

 

Audrey S.

 

I got it from this website:

http://blog.vegcooking.com/2008/09/spanish_rice_spiked_with_soy_c.php --

hope this is ok to post this way!

 

Spanish Rice with Soy Chorizo

 

2 tbsp olive oil

1/2 medium onion, diced (I would use a whole onion for a whole recipe)

1/2 green bell pepper, diced (I left it out)

1 cup uncooked long-grain white rice

1 14-oz can vegetable broth (I used more, but I think it's because I cooked

it on too-high heat at first)

1/4 cup water (again, I used more)

1 bay leaf

1 14 1/2 oz can diced tomatoes, undrained

1 tsp ground turmeric

1 tsp smoked paprika (I used regular paprika -- didn't have any smoked

paprika, didn't know what it was!)

1 tsp thyme

12 oz soy chorizo, sliced (it actually crumbles on it's own, I didn't have

to slice!)

 

Saute onion and pepper in large skillet - 5 minutes

Add rice, broth, water, and bay leaf and bring to boil. Reduce the heat to

medium-low, cover, and simmer for about 15 minutes.

Stir in the tomatoes with juices, turmeric, paprika, thyme, and soy chorizo

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

absorbed, about 5-10 minutes.

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