Spanish Rice

Prep:
15 Minutes

Cook:
20 Minutes

Servings:
8

Ingredients:
1 7.5 oz Package Renegade Chorizo
1.5 Cups Long Grain Rice
3 Tbsp Olive Oil
1 Medium White Onion (Diced)
1 Red Bell Pepper (Diced)
2-3 Cloves Garlic (Finely Chopped)
1 Tsp Sweet Paprika
½ Tsp Cumin Powder
3.25 Cups Vegetable Stock
3 Tbsp Tomato Paste
Half a Lime
Black Pepper (To Taste)
Chili Powder (Optional, to Taste)
Parsley (Chopped, to Garnish)

Plant-Based Spicy Chorizo 3-Pack

ADD TO CART

Instructions:

1) Heat a large skillet over medium heat and olive oil, chorizo, onion, garlic, paprika, cumin, pepper and chili powder and stir until fragrant.

2) Add the rice and stir for a few minutes, until the rice becomes clear. Add the vegetables stock and tomato paste and bring to a low simmer while stirring. Cover the pan with a lid and reduce to low heat.

3) Cook, covered, for 12-14 minutes. (Depending on the grain of rice).

4) Let rice sit for 10 minutes before uncovering and squeezing half a lime on top before mixing.

5) Garnish with chopped parsley and enjoy!

Wine and Beer Pairings:

1) Young red wines that are light-bodied and fruity balance nicely with the spice from the chorizo. We recommend a Russian River pinot noir or an Italian barbera.

2) Chorizo and lager is the classic pairing of sweet and spicy. We like Trumer Brauerei and Bierstadt Lagerhaus.

Cheers,

Renegade Team

ALSO FEATURING OUR PLANT-BASED SPICY CHORIZO