... Healthy And Light Vegan Rice With Chorizo | Dance of Stoves

Healthy And Light Vegan Rice With Chorizo

Rice with Vegan Chorizo
Rice is one of my favourite ingredients; I could eat rice every day as they do in some Asian countries and be thrilled. This vegan chorizo ​​rice recipe is delicious and easy to make. 

If you can't find vegan chorizo, you can use tofu, vegan sausages, vegetables or eliminate it because the sauce will give the dish a vibrant flavour.

You can use any vegetable, and the recipe will always be rich; it is the good thing about vegetables that it is straightforward to cook with them, and it is difficult for a recipe to go wrong especially rice

Also Read: Healthy And Rich Vegan Apple Custard

If you can, use fresh and seasonal vegetables and if they can be organic, the better.

The chorizo ​​and tomato have given the rice a gorgeous colour, but if you want it to have even more colour, you can use a little turmeric or saffron. 

Avoid artificial colours; they are cheap but very harmful; if you can't buy saffron and you don't like turmeric, add tomato sauce or leave it as is.

Also Read: Simple, Light And Very Tasty Spinach with Chickpeas

Rice with Vegan Chorizo
It is the first time that I have used whole wheat Basmati rice; it is delicious, it is healthier, although it takes three times the time to cook. 

You can use regular Basmati rice or any other type of rice; you have to keep in mind that you may add more or less broth or water.

Basmati Brown Rice
To make the rice, you can use vegetable broth or water; the broth gives it more flavour, but you have to do it, so I usually use water in my day today. 

Also Read: Delicious Cold Gazpacho (Less Than 10 Minutes)

I do not use bouillon tablets or tetra bricks because they are usually full of ingredients that are not healthy or expensive. It is also easy to make homemade broth. Almost all recipes are also delicious if you use water.

Rice with Vegan Chorizo
Who can find vegan chorizo in vegan stores, or Who can also make it at home? In the future, we would like to be able to share a recipe with you, but we have not yet dared to prepare it. The one we have used contains gluten, but others are made from soy.

Rice with Vegan Chorizo
I cook this rice in a paella pan, but you can use a skillet or pot if you don't have one. As with the paella, I try not to stir the rice when it is being cooked, but if you see that it will stick, give it a couple of turns without problem, it will be equally delicious. 

Also Read: Healthy And Delicious Vegan Potato Omelette

I am not a very purist when I cook; I think that you have to be practical on a day-to-day basis, and the important thing is that the recipe is rich.

If you like rice, do not be afraid to eat it, it does not make you fat. Otherwise, the Chinese and Japanese should be obese. 

What makes you fat is that we usually use it, so it is essential to create light and plain rice during our daily life and leave the most memorable dishes like this rice with chorizo ​​for special days. 

Also Read: Healthy Vegan Fabada In 20 Minutes

In any case, the vegan chorizo ​​has much less fat than the traditional one and is a thousand times healthier. 

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Rice with Vegan Chorizo
Rice with Vegan Chorizo

Rice with Vegan Chorizo
This vegan rice with chorizo ​​is much lighter and healthier than the traditional recipe, although it is just as rich. You can use brown or white rice.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 40 mins
  • Total: 45 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Rice
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • Extra virgin olive oil
  • 1 and 1/2 cups of vegan chorizo ​​(270 g)
  • Four cloves of garlic
  • 1/2 onion
  • 1/3 cup of green bell pepper (50 g)
  • 1/3 cup of red pepper (50 g)
  • 1/3 cup frozen peas (50 g)
  • 1 and 2/3 cup of crushed tomato (410 g)
  • 1 and 1/4 cups of plain Basmati rice (240 g) of whole-grain (270 g)
  • Vegetable broth or water: 4 cups (1 L) if using plain Basmati rice or 6 cups (1.5 L) if using whole grain
  • Two tablespoons thyme
  • Salt and pepper to taste

Ingredients SCALE (2x)

  • Extra virgin olive oil
  • 2 and 1/2 cups of vegan chorizo (540 g)
  • Eight cloves of garlic
  • One onion
  • 2/3 cup green bell pepper (100 g)
  • 2/3 cup red bell pepper (100 g)
  • 2/3 cup frozen peas (100 g)
  • 2 and 2/3 cup tomato puree (820 g)
  • 2 1/4 cups plain Basmati rice (480 g) or whole wheat (540 g)
  • Vegetable broth or water: 4 cups (1 L) if using plain Basmati rice or 6 cups (1.5 L) if using whole grain
  • Four tablespoons thyme
  • Salt and pepper to taste

Ingredients SCALE (3x)

  • Extra virgin olive oil
  • 3 and 1/2 cups of vegan chorizo (810 g)
  • 12 cloves of garlic
  • 1 1/2 onion
  • 1 cup of green pepper (150 g)
  • 1 cup of red pepper (150 g)
  • 1 cup of frozen peas (150 g)
  • 3 and 2/3 cup tomato puree (1230 g)
  • 3 and 1/4 cups of plain Basmati rice (720g) or whole wheat (810g)
  • Vegetable broth or water: 4 cups (1 L) if using plain Basmati rice or 6 cups (1.5 L) if using whole grain
  • Six tablespoons thyme
  • Salt and pepper to taste

Instructions

  1. Sauté the chorizo ​​in the paella pan with a drizzle of oil until lightly browned. Reservation.
  2. Sauté the freshly chopped vegetables (garlic, onion, green and red pepper). When they are browned, add the peas and the crushed tomato and cook for about five more minutes.
  3. Add the rice and the chorizo ​​and cook until the edges of the rice grains begin to transparent. Add the broth (which must be hot). Add the thyme and season to taste.
  4. Cook over medium to medium-high heat for about 15 to 20 minutes or until the rice is done. If you need more broth, add more as you go. If you use brown rice, you will need 55 minutes or 1 hour to be ready.
  5. Ideally, let the rice rest covered before eating it for at least 5 to 10 minutes.

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