This dish is reminiscent of traditional “dirty” rice, usually made with chicken livers. Brown rice has a hearty texture that stands out to the assertive flavors of winter greens and spicy soy chorizo, and its extra fiber will keep you fuller, longer. This recipe was created by Stephanie Weaver, of Migraine Relief Recipes.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
1 tablespoon canola oil
4 stalks celery, chopped
1 onion, chopped
2 bell peppers, chopped
1 bunch (about 1 pound) kale or swiss chard, trimmed and chopped
2 cloves garlic, minced
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon hot sauce
1 package (6 ounces) soy chorizo
2 cups vegetable broth
1 cup brown rice, rinsed
Heat the oil in a Dutch oven over medium-high heat. Add the celery and onions and cook, stirring, for 10 minutes, or until the veggies are softened.
Stir in the peppers and kale and season with garlic, cayenne pepper, cumin, oregano and hot sauce. Stir to ensure spices are evenly distributed and cook 5 minutes more. Add the soy chorizo.
Stir in the vegetable broth and bring to a light boil. Stir in the rice, reduce heat to medium and let simmer for 45 minutes, or until the rice is tender.