Tender brown rice tossed with crumbled soy chorizo, crisp-tender peppers, onion and celery in a cumin-and-Cajun-spiced tomato sauce, brightened with a squeeze of lime.
15m prep · 1h cook · 4 servings
Ingredients Instructions
2 tbsp Olive Oil 1 cup Long-grain Brown Rice 2 ½ cups Water 1 whole Green Bell Pepper 4 stalks Celery 1 whole White Onion 1 can (14.5 oz) Diced Tomatoes ½ can (14.5 oz) Tomato Sauce 12 oz Soy Chorizo 1 tbsp Cajun Seasoning 1 tsp Ground Cumin 1 tbsp Lime Juice ½ tsp Salt Black Pepper
Instructions 1 Rinse the rice in a fine-mesh strainer until the water runs mostly clear. In a medium pot, bring 2 1/2 cups water to a boil, about 5 minutes. 2 Stir the rice and 1/2 tsp salt into the boiling water, cover, reduce the heat to low, and simmer 40-45 minutes, until the water is fully absorbed and the grains are tender with a slight chew. Turn off the heat and let it rest, covered, for 5 minutes. 3 While the rice simmers (start about 20 minutes before it is done), heat the olive oil in a large skillet over medium heat. Add the onion, celery and bell pepper and sauté 5-7 minutes, until the onion is translucent and the vegetables are softened but still slightly crisp. 4 Crumble in the soy chorizo and cook, stirring occasionally, 3-4 minutes, until it darkens in color, releases some reddish oil and the crumbles look a little crisp at the edges. 5 Stir in the Cajun seasoning and cumin and cook 30 seconds, until fragrant. Add the diced tomatoes with their juices and the tomato sauce and simmer 5 minutes, until slightly thickened. Taste and season with salt and pepper (Cajun seasoning is often salty, so add salt gradually). 6 Fold the rested rice into the skillet and stir 2-3 minutes, until everything is evenly coated and heated through. Turn off the heat, stir in the lime juice, taste and add more lime, salt or pepper if needed. Serve hot. Estimated nutrition (per serving) Calories 445 kcal
Protein 17g
Carbs 58g
Fat 16g
Fiber 8g
Sodium 1140mg
Sugar 8g
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