• 1 tbsp. olive oil
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups diced tomatoes (about 3 tomatoes or a 14 ounce can)
  • 4-5 cups vegetable broth
  • 2 tbsp. paprika
  • 2 tbsp. ground cumin
  • 2 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2 tbsp. cayenne pepper hot sauce (adjust to heat preference)
  • 2 cups long grain brown rice
  • 1 3/4 cups cooked or one 14 oz. can red kidney beans, drained
  • 2 cups chopped vegan sausage (optional, I like Field Roast brand)
  • 2-3 scallions, chopped


Slow Cooker Method
    1. Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano and hot sauce into slow cooker set to low heat.
    2. Cover and cook for 4-5 hours, stirring occasionally.
    3. About 1 1/2 hours before serving time, add rice and raise heat to high.
    4. Stir, cover and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.
    5. Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.
    6. Served topped with scallions.
Stove Top Method
  1. Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic. Sauté for 5 minutes, until veggies are softened.
  2. Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes. Remove from heat and allow to sit for about 5 minutes, covered.
  3. If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.
  4. Remove lid, fluff rice with a fork, and stir in the beans. Serve topped with scallions.

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