Soy Chorizo: Part Duex

A few months ago when Trader Joe’s opened up nearby, I wrote a blog post in praise of soy chorizo.  Recently, I made the pilgrimage back to Trader Joe’s – everything in NJ is 20 minutes from everything else – and created a new, incredibly versatile recipe:

Rice & Beans with Soy Chorizo

2 Tbsp. EVOO (or however much EVOO you think you need – can’t ever have enough!)
1 medium onion, diced
1 green bell pepper, diced (I’m a big fan of using what I have, so used a red pepper instead – go with what you have on hand!)
1 cup uncooked brown rice
2 cups vegetable broth
1 bay leaf (IDK, this type of recipe always has a bay leaf but don’t know that it adds all that much – leave out if you’d like)
1 14 1/2-oz. can diced tomatoes, drained but keep the liquid
lots of cumin – or however much cumin you like in a dish.  I LOVE cumin!
handful of frozen corn
1 can red kidney beans (as big as you’ve got depending on how much you love beans)
8 oz. soy chorizo (1/2 the Trader Joe’s package)
Salt and pepper, to taste

Heat a nonstick skillet for a maybe a minute then crumble the soy chorizo into the pan and cook, perhaps 5-7 minutes.  Remove from pan and put aside.  Add some EVOO, onions and whatever color pepper you are using and saute until onions are soft.  Sprinkle with cumin to taste, saute for a minute or two then add the rice to heat but not brown.  Add the vegetable broth, bay leaf if you’ve got it, bring to a boil, then cover and turn heat to simmer for 15 minutes.

Some liquid should remain at this point; stir in tomatoes and perhaps 1/2 the reserved liquid, cover and simmer until rice is almost cooked, about 15 minutes.  Test your rice! Add more of the tomato liquid if necessary.  When the rice is similar to al dente pasta, add frozen corn, kidney beans, chorizo, test for flavor and add more cumin, salt and pepper if necessary.  When all ingredients heated and liquid absorbed (5 minutes perhaps), remove bay leaf and serve.

This is great by itself in a bowl and even beter placed in a tortilla with cheese (vegan or no, depending on your diet) and wrapped for lunch.  The entire pot I made (below) was gone in a day and 1/2 between my daughter and I.  Delish!!!