When you want to switch up your rice game, this comforting Vegan Spanish Spicy “Chorizo” and Rice dish is sure to have you doing your happy dance. Bursting with delicious spicy flavor and plant-powerhouse ingredients like zesty onions, earthy garlic, chewy rice, hearty chickpeas, and aromatic spices, this dish makes for a meal that is packed-with-flavor that is sure to please. The whole family will be singing your praises with every tasty bite!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

Looking for a spicy rice dish that will knock your socks off?  Then this is the dish for you!  Our family is addicted to bold flavors and this dish totally delivers!

Mom and I were looking to make a spicy dish that was reminiscent of chorizo.  If you have had chorizo in your past life then you know that chorizo has distinct spices in it, specifically fennel coupled with smokiness.

We used ground fennel and smoked paprika along with a hint of liquid smoke to achieve that beautiful flavor. We don’t miss the chorizo at all. We love this dish a whole lot better!

We totally fell in love with the spice blend we created for this dish; it has the perfect combination of Spanish wondrousness that really delivers a flavor explosion.

Not a chickpea fan?

Don’t worry if you are not a fan of chickpeas, this dish is totally versatile. Switch up any bean you’d like with this hearty dish for a burst of plant-powered protein. Use about 1 1/3 to 1 1/2 cups of cooked beans instead of the chickpeas.

I’ll let Mom tell you more about this delicious dish.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here!

Can I just say “YUMMMM!”  Monkey is our spice queen. She has a natural talent for combining spices and herbs to create amazing flavor.  I have to say that all her years of training and education of spices and herbs has really paid off.

I don’t know of anyone who has a nose and taste palate like she does. It is a thing of beauty – proud mama here! We really hope you give this recipe a try, we would love to hear from you.

If you try this bold dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Love saffron?

Check out our Vegan Spanish Zarzuela Stew and our Veggie Paella dish for more saffron goodness.

Products Used:

• Ceramic/enamel lined Dutch oven, or similar large stock pot with a tight-fitting lid.

Vegan Spanish Spicy “Chorizo” and Rice

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 40 Minutes
• Total Time: 50 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Spanish

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Description

When you want to switch up your rice game, this comforting Vegan Spanish Spicy “Chorizo” and Rice dish is sure to have you doing your happy dance. Bursting with delicious spicy flavor and plant-powerhouse ingredients like zesty onions, earthy garlic, chewy rice, hearty chickpeas, and aromatic spices, this dish makes for a meal that is packed-with-flavor that is sure to please. The whole family will be singing your praises with every tasty bite!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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• 1 cup yellow onion, finely diced
• 2 Tablespoons garlic, finely minced
• 2 Tablespoons tomato paste
• 1 cup uncooked brown rice (or rice of choice) *
• 1 cup water (or vegetable broth)
• 1 cup vegetable broth *
• 1 Tablespoon low sodium tamari *
• ½ teaspoon liquid smoke (+/-)
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed

Herb/Spices Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoon dried minced onion flakes
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ¾ teaspoon ground fennel
• Pinch saffron
• ¾ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper *

Other Optional Ingredients:

• 2 cups chopped fresh baby spinach

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Instructions

1. Rinse the rice in cold water, then place the rice in a bowl, and cover with cold water. Set aside to soak until ready to use in Step 4.  When ready to use, drain off the water and shake well to get rid of any excess water.
2. In a small bowl, add all the Herb/Spices Ingredients. Mix and set aside.
3. In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
4. Add the minced garlic and tomato paste and sauté for one minute, then add the Herb/Spice mix and the rinsed rice, sauté for one minute stirring constantly to coat the rice in the spices and tomato paste, then add the broth, tamari, liquid smoke, and water, stir well to evenly distribute the rice, then bring to a boil, cover with a lid, and simmer (low boil) undisturbed for 30 minutes.
5. After 30 minutes, remove the lid and test the rice for tenderness. Most, if not all, of the water should have been absorbed into the rice. (Note: If the rice is not tender, place the lid back on and check every 10 minutes until the rice is tender.  Do not stir.  Just pull up a few kernels of rice to test for tenderness.  See additional notes at the bottom.)
6. After 30 minutes (and rice is at the desired tenderness), remove the lid, then add the chickpeas, and baby spinach. Stir and cook for another minute. Do not over-stir the rice, it will cause it to become creamy, which we do not want.
7. Serve immediately with freshly chopped cilantro or parsley, if desired.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Cayenne Pepper:  Start with the lower amount, then ramp up as desired.

*Tenderness of the Rice:  The degree of tenderness is a personal preference. We like rice to be al dente tender. If you find that the liquid is completely evaporated, but the rice has not reached the desired tenderness, then add a tablespoon or so of water (or broth), cover with the lid and check for rice tenderness every 10 minutes.  This dish is not a stew. The liquid should be evaporated. The consistency of this dish should be a moist rice with no liquid.  Do not be tempted to stir the rice while it is cooking.  This will cause the rice to release its starches and the dish will become creamy like a risotto which we do not want.  Note:  If using other than a brown rice, adjust the cooking time accordingly.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes:  4 servings

*Storage:  Refrigerate, use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.