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Spanish Rice Spiked With Soy Chorizo

Many vegetarians shy away from consuming too many faux meat products, which is totally understandable. Almost all of them are highly processed, which is something I, too, try to avoid. But I do think it’s fun to try them all out at least once—especially the really weird ones.

While cruising through Trader Joe’s the other day, I noticed a package of new (to me, anyway) soy chorizo. Of course, I had to try it.

It wasn’t clearly marked as a replacement for Spanish or Mexican chorizo, so I decided to go in the Spanish direction and use it in a paella/risotto-like dish. Most recipes for chorizo Spanish rice call for sautéing the chorizo as the first step, but soy chorizo crumbles when heated and can easily become overcooked, so I threw mine in at the end. I also went with the poor man’s saffron, turmeric, instead of the expensive stuff. The result was a rich dish with some kick from the spices in the soy chorizo.

I know vegan chorizo isn’t that weird, and there are stranger faux meats out there. So, tell me about them! What have you tried? Did you love it, or did you hate it? Let us know.

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.

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