One-pot vegan no chorizo rice

One-pot vegan no chorizo rice

Smoky, vegan rice loaded with the traditional Spanish flavours of paprika, saffron, peppers, with plant-based sausages.

4 out of 5 stars(2) Rate this recipe
VeganSource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 red peppers, diced
  • 4 cloves garlic, finely chopped
  • 2 tsp smoked paprika
  • 280g pack PlantLiving: 6 No Chorizo Sausages, halved
  • 2 classic vine tomatoes, roughly chopped
  • 300g long grain rice
  • 400g can chickpeas, drained and rinsed
  • Pinch of saffron
  • 1 tsp salt
  • 500ml can or pouch vegetable stock
  • ⅓ x 25g pack flat leaf parsley, leaves chopped
  • 1 lemon, in wedges, to serve

Method

  1. Heat the oil in a large sauté or frying pan and cook the onion and peppers for 10 minutes or until starting to soften and turn golden.

  2. Add the garlic and paprika, cook briefly until aromatic, then add the no chorizo sausage and tomatoes and cook for 5 minutes more.

  3. Stir the rice, chickpeas, saffron and salt into the pan, stirring until well mixed. Add the cold stock, bring to the boil, then stir. Cover and simmer for 20 minutes until the rice is tender and the liquid absorbed.

  4. Scatter over the parsley and serve with lemon wedges for squeezing over.

Cook’s tip

For a kick of heat, add ½ tsp cayenne with the paprika, or use hot smoked paprika.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,571kJ/ 599kcals

Fat

18g

Saturated Fat

2.1g

Carbohydrates

82g

Sugars

12g

Fibre

11g

Protein

23g

Salt

2.3g

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