Vegan Cajun Dirty Rice & Beans

• Avocado oil cooking spray
• 3/4 cup chopped bell pepper
• 3/4 cup chopped onion
• 1 tbsp. crushed garlic
• 1 - 15 oz. can kidney beans, rinsed and drained
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. Italian seasoning
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 2 cups rice
• 4 cups reduced sodium vegetable broth
• 1 - 10 oz. package El Zapatista plant based chorizo

Heat a stock pot over medium heat and spray with cooking spray.  Add the onion and bell pepper, and cook until starting to soften, about 5 minutes.  Add the crushed garlic and cook, continuously stirring for a minute, until fragrant.   Add the beans to the pan and stir to combine.  Add the garlic powder, onion powder, Italian seasoning, paprika, salt, thyme and cayenne to the pan and stir to mix well.  Add the rice to the pan and pour the broth over the top.  Stir to mix everything together.  Bring it to a boil and then reduce to a simmer. 

Cover and let simmer until rice is cooked and the liquid is absorbed, about 20 minutes, checking it every few minutes and giving it a good stir to avoid sticking. Add more liquid if needed, depending on the type of rice you use.

Meanwhile, when there is about 10 minutes remaining for the rice and bean mixture, remove the casing from the chorizo and chop it up.  

Heat a skillet over medium heat and spray with cooking spray.  Add the chopped chorizo to the pan, and cook until crispy, about 4-5 minutes.

When the liquid is absorbed from the rice and beans, remove the lid and stir the cooked chorizo into the pan.  Allow to cook for a few more minutes to let the flavors meld together.

ENJOY!  Yields 5 servings: 325 calories, 0.9 grams fat, 22.2 grams protein, 49.4 net carbs each.