Chunky Spanish Rice

Ingredients

• 2 tbsp Olive Oil
• 1 cup Brown Rice
• 2 ½ cups Water
• 1 large Green Bell Pepper
• 4 stalks Celery
• 1 large White Onion
• 1 can (14.5 oz) Diced Tomatoes
• ½ can (14.5 oz) Tomato Sauce
• 1 package Soy Chorizo
• 1 tbsp Cajun Seasoning
• 1 tsp Ground Cumin
• Salt
• Black Pepper

1. 1Rinse the rice. In a medium pot, bring 2½ cups water to a boil. Stir in the rice and ½ teaspoon salt, cover, reduce the heat to low, and simmer 40–45 minutes, until the water is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
2. 2Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion, celery, and bell pepper until softened but still slightly crisp, 5–7 minutes.
3. 3Crumble in the soy chorizo and cook, stirring, 3–4 minutes until browned and heated through.
4. 4Stir in the Cajun seasoning and cumin and cook 30 seconds until fragrant. Add the diced tomatoes with their juices and the tomato sauce; simmer 5 minutes. Season with salt and pepper to taste.
5. 5Fold the cooked rice into the skillet and stir until everything is well combined and heated through. Serve hot.