I like spicy food. There I said it, as if it wasn’t obvious enough by my sister’s and my own recipes. Maybe it’s a problem, I do sprinkle red chili flakes on almost anything, but I cannot enjoy food unless it’s making me a little uncomfortable, maybe that’s the wrong word there, but I think you know what I mean.
This recipe is spicy, satisfying, makes a lot and guess what, vegan! I discovered soy chorizo a few months ago and I haven’t thought twice about it, it is so flavorful! The great thing about this dish is that you just keep adding to one pot, not so much clean up afterwards is always a good thing! I suppose this dish is sort of mexican rice, meets a lot of vegetables, plus some Indian spice. Tomatoes, potatoes, bell peppers, spinach, cilantro, rice, soy chorizo, lions and tigers and bears oh my!
What You’ll Need:
1-2 tbsp. cooking oil
1 large yellow onion
1 tsp. turmeric
1-2 tsp. chili powder
1 tsp. cumin
1 tsp. coriander
1 tsp. curry powder
1 to 1/5 lbs. potatoes (I used red French fingerlings, they’re gorgeous and as I’ve said earlier, fingerlings are tasty and cook quickly!)
2 bell peppers (I used red and yellow)
1 12 oz. package of soy chorizo (You should be able to find it in the grocery store near the tofu and meat substitutes, but I think that even just crumbling tofu into this mix would be just as good)
1 cup white rice
a bunch of spinach (it’s sort of hard to put a measurement on spinach, or is that just me?)
1/4 cup cilantro
1/2 cup green onion
salt (you’ll be constantly salting it throughout!)
1/2-1 lemon (really to your own taste!)
What To Do:
1. All good things start with onions. Finely chop up the onion and toss into a large pot with cooking oil. Add the turmeric, chili powder, cumin, coriander, curry powder and salt. Stir and let it cook on a low to medium heat.
2. As the onion is cooking, wash the potatoes and cut up into small cubes. Add this to the onions, along with salt and give it a nice stir. Keep the heat on medium and put the lid on.
3. While the onions and potatoes are getting to know each other, there’s plenty more to do! Put one cup of rice to cook and then chop up the bell peppers and tomatoes into small cubes.
4. Check on the potatoes and onions. Add salt and spices accordingly, I definitely added more chili and curry powder, but you all know I have a spice problem. Overall, my potatoes were done in about 20-30 minutes. At this point, also stir in the bell peppers and tomatoes. Stir together and put the lid on.
5. Next, cut the spinach, cilantro and green onion. Set this aside and check up on the mixture. It should be looking great!
6. Add the soy chorizo, this part is a little messy. Just cut off one end of it and squeeze right into the mixture. Stir it in well, add salt and spices and leave it to cook for about 10 minutes.
7. Next, mix in the greens!
8. The last step is mixing in the cooked rice. Just bring it in to the pot a bit at a time and stir it until its covered in all the spicy chorizo goodness. Squeeze as much or as little lemon on top as you want.
9. And that is that. Serve it hot and if you’d like, with some shredded mexican cheese or cheese substitute. This makes a lot of food and tastes fabulous wrapped in a tortilla for lunch the next day!