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.
Makes 4-6 servings