This dish can be prepared in one pot. On the boat we like to use the pressure to reduce our cooking time.
Ingredients
2 TBSP olive oil
1 package (8 oz.) vegan sausage links, cut into ¼” slices
1 yellow onion, peeled and chopped
1 green bell pepper, deseeded and chopped
1 celery rib, chopped
3 cloves garlic, minced
1 cup jasmine rice
2 (14 oz) cans diced tomatoes, including juice
1 ½ cups home cooked dark red kidney beans, or 1 (15 oz) can drained and rinsed
1 (4 oz) can chopped green chilies, hot or mild, drained
2 cups vegetable broth
1 tsp dried marjoram
½ tsp dried oregano
1 tsp salt
¼ tsp black pepper
Tobasco sauce (to taste) – at least 5 drops
Directions
- In a large, deep pan, heat 1 TBSP oil over medium heat, add the vegan sausage and cook until browned, stirring occasionally, about 5 minutes. Remove from pot and set aside.
- Use the same pot, heat remaining 1 TBSP olive oil, add the onion, bell pepper, celery and garlic. Cover and cook until softened, about 7 minutes.
- Stir in the rice, tomatoes, beans, chilies, broth, marjoram, oregano, salt, pepper, tabasco and the cooked vegan sausage and mix well.
- Cover tightly and cook on low heat until the rice and vegetables are tender, about 1 hour (or 20 minutes in a pressure cooker, letting the tab release naturally).
- Serve hot.