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I love rice! And, I dare to say that, me and 90% of the Portuguese. This passion for rice is something very cultural and very characteristic of our country and I think this is due to several factors. The fact that it is an accessible cereal to all budgets, the fact that it is extremely versatile and can be cooked in savory or sweet recipes and the fact that it is a food that brings comfort and satiety, which makes it a perfect match for almost everything. (How to resist the potato and rice combo?)
There are several types of rice, from long grain to short grain, white or brown, black or red, there are rice for all tastes and perfect for each recipe that we want to create or recreate. I confess, I like any type of rice. I’m that kind of person who, after eating a meal, always takes a little more rice for the plate just to stay there eating without rushing and enjoying the moment.
Despite loving rice in general, I really enjoy a colorful rice dish that is rich in flavor and full of vegetables. Do you know paella? It’s the kind of dish that wins me just for how it looks. Obviously, traditional paella is made with animal ingredients, which I don’t eat, but it’s very simple to recreate something like that with just plant-based ingredients.
The recipe that I am sharing with you today does not claim to be called paella, nor is it an alternative to it, but I cannot deny that I was totally inspired by the way of cooking and presenting this dish.
A vibrant yellow rice, with hints of color and shapes that capture our attention, make us salivate and leave us with no room to resist it.
EASY | NOURISHING | HEALTHY | SATISFYING | COMFORT FOOD | EASY TO ADAPT | WARM
This Rice with peas and Vegan Chorizo is a simple recipe that is ready in about 25 minutes and that anyone can easily make at home. It’s all made in a single pan, in this case, in a frying pan, so it doesn’t get a lot of dishes dirty in the process, which is always welcome, isn’t it?
I chose to add peas and bell peppers to the rice, not only because they combine beautifully in terms of flavor, but also because it is visually richer and nutritionally balanced dish.
One of the key ingredients of this recipe, for an absolutely delicious final result, is the Smoked Bio Red Chorizo, Galician type by Gudi. “But Alexandra, aren’t you a vegan?” Of course i am, and this chorizo too! It is a 100% plant-based alternative to the traditional Galician meat chorizos. Made from textured soy and oat flakes, this chorizo is amazing when it comes to cooking and eating, of course!
The texture is incredibly similar to the traditional chorizo, and one of the features that makes for such a “real” experience is also that the skin is edible. Yes, you don’t need to remove the skin from the chorizo to cook it, because it’s made from seaweed (and no, it doesn’t smell or taste like fish)! It can be eaten raw, sautéed, fried or even grilled in a nice barbecue.
In this recipe, this chorizo enhanced the experience even more, and without a doubt it closed all the flavors perfectly!
About the recipe itself, there’s not much more to say, it’s really simple, made with simple ingredients, so you can make it whenever you feel like it.
Let’s see the ingredients list.
1 chopped onion
2 minced garlic cloves
1 bay leaf
Olive oil
2 tsp of smoked paprika
1 tsp of curcuma powder
2 skinless tomatoes, cut into cubes
1/2 red bell pepper cut into strips
1/2 yellow bell pepper cut into strips
1/2 orange bell pepper, cut into strips
2 cups of peas
1/2 cup of white wine
2 cups of long grain rice
4 cups of hot water
1 package of Gudi Smoked Bio Red Chorizo
Salt, black pepper and cayenne pepper to taste
1 chopped onion
2 minced garlic cloves
1 bay leaf
Olive oil
2 tsp of smoked paprika
1 tsp of curcuma powder
2 skinless tomatoes, cut into cubes
1/2 red bell pepper cut into strips
1/2 yellow bell pepper cut into strips
1/2 orange bell pepper, cut into strips
2 cups of peas
1/2 cup of white wine
2 cups of long grain rice
4 cups of hot water
1 package of Gudi Smoked Bio Red Chorizo
Salt, black pepper and cayenne pepper to taste
1- Start by cutting the chorizo into slices, add a drizzle of olive oil in a frying pan and sauté the chorizo slices for about 2 minutes. Remove and set aside.
2- In the same frying pan, place a generous drizzle of olive oil, the onion, garlic, bay leaf, smoked paprika and curcuma, and let it cook for about 3 minutes, or until the onion starts to become translucent and golden. Stir from time to time.
3- Add the diced tomatoes, stir and cook until the tomatoes are practically broken.
4- Add the bell peppers and peas, and cook until the peppers start to soften.
5- When the peppers are tender, add the white wine, salt, the black pepper and the cayenne pepper and let it reduce for about 5 minutes.
6- Add the rice, the water, stir to involve all the ingredients well and let it cook on low heat until the rice is perfectly cooked. This process should take about 25 to 35 minutes, until the rice is cooked and the water has evaporated. If necessary add a little more hot water, until the rice is completely cooked. The end result should be a rice without broth. Cover the pan with a lid halfway through the cooking time. This rice must not be stirred.
7- Before serving, dispose the chorizo slices on the rice. Serve straight from the skillet and very hot.
1- Start by cutting the chorizo into slices, add a drizzle of olive oil in a frying pan and sauté the chorizo slices for about 2 minutes. Remove and set aside.
2- In the same frying pan, place a generous drizzle of olive oil, the onion, garlic, bay leaf, smoked paprika and curcuma, and let it cook for about 3 minutes, or until the onion starts to become translucent and golden. Stir from time to time.
3- Add the diced tomatoes, stir and cook until the tomatoes are practically broken.
4- Add the bell peppers and peas, and cook until the peppers start to soften.
5- When the peppers are tender, add the white wine, salt, the black pepper and the cayenne pepper and let it reduce for about 5 minutes.
6- Add the rice, the water, stir to involve all the ingredients well and let it cook on low heat until the rice is perfectly cooked. This process should take about 25 to 35 minutes, until the rice is cooked and the water has evaporated. If necessary add a little more hot water, until the rice is completely cooked. The end result should be a rice without broth. Cover the pan with a lid halfway through the cooking time. This rice must not be stirred.
7- Before serving, dispose the chorizo slices on the rice. Serve straight from the skillet and very hot.
*This recipe was supported by NaturallyGreen.pt
*You can find the Gudi Smoked Bio Red Chorizo in the Naturally Green online store with a 10% discount whenever you use the code TAVG.
*This recipe was supported by NaturallyGreen.pt
*You can find the Gudi Smoked Bio Red Chorizo in the Naturally Green online store with a 10% discount whenever you use the code TAVG.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!