A Latin inspired rice dish that starts off with a flavorful sofrito, made of onions, sweet peppers, garlic, and cilantro. Vegan Chorizo is a nice spiciness and kick to the rice. Sautéed plantains top the rice when its done, adding a sweetness to the dish which pairs nicely with the chorizo.
Ingredients:
- 2 Tablespoons Olive Oil
- 1 Medium Yellow Onion, diced
- 1 Red Bell Pepper, diced small
- 1 Green Bell Pepper, diced small
- 4 Green Onions, both white and light green parts, chopped
- 3 Garlic Cloves, minced
- Salt + Pepper
- 1 Tsp Cumin
- 1/2 Cup Cilantro, chopped
- 2 Field Roast Mexican Chorizo Sausages
- 2 Cups Extra-Long Grain White Rice
- 1 Cup Sweet Potato peeled and diced small
- 4 1/4 Cups Vegetable Broth or Water
For plantains:
- 1 Tablespoon Coconut Oil
- 2 Rice Plantains, sliced
To serve:
- Chopped Cilantro
Instructions:
- In a large deep sided skillet or pot, preferably with a clear lid, heat the olive oil over medium heat. Add the onion, diced bell peppers, green onion, garlic, and a pinch of salt and pepper to taste. Lower the heat to medium low. Stir everything together and sauté, stirring often, for 10-12 minutes, until the vegetable are soft. Stir in the cumin and cilantro into the mix and sauté 5 more minutes. Taste and adjust for salt and pepper.
- While the sofrito is cooking, in a medium size bowl, add the rice and cover it with hot water for 5 minutes. In a fine-mesh strainer, drain the rice and rinse under cold water until it runs clear. Set aside until ready to use.
- Meanwhile, while the sofrito is cooking, remove the chorizo from the casings. Cut them into a bite size dice.
- When the sofrito is done, raise the heat back up to medium. Stir the the diced chorizo and cook 3-4 minutes. Stir in the drained rice and toast for 3-4 minutes, stirring often.
- Add in the diced sweet potato and vegetable broth or water. Bring to a low-boil, stir just once, then reduce heat to low and cover. Cook for 30 minutes, or until all the liquid has been absorbed and the rice is cooked.
- When the rice is cooking, cook the plantains. In a skillet heat the coconut oil over medium-high heat. If you skillet isn’t large enough, you might have to cook the plantains in two batches. Add the sliced plantains and sauté a few minutes on each side, until they are golden brown. Transfer to a plate and cover until the rice is done.
- When the rice is done, remove from heat. Let the rice sit for 5 minutes, then fluff with a fork.
- Top the rice with the chopped cilantro and sautéed plantain slices.
- Enjoy!
