Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 medium onion, diced 4 cloves garlic, minced 3 large bell peppers (green, red & yellow), seeded and diced 2 large celery ribs, diced 2 teaspoons smoked paprika 1 teaspoon EACH dried thyme + oregano 1/4 – 1/2 teaspoon cayenne or red pepper flakes 1 can (14oz) crushed tomatoes 1 1/2 cups dry long-grain rice 1 – 2 bay leaves 3 1/2 – 4 cups low-sodium vegetable broth 1 can (14oz) red kidney beans, drained and rinsed 3 – 4 vegan sausages (about 14 oz), sliced and cooked (or extra can of beans) 1 teaspoon pink salt, or to taste fresh cracked pepper, to taste To Serve sliced scallions (green onions) chopped parsley dash of hot sauce (Tabasco, Frank’s, or your favorite)

Preparation

• Instructions Vegan sausage: If using plant-based sausage, you’ll want to cook it first. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil, over medium heat until browned, about 3 – 5 minutes on each side. Transfer to a small plate lined with a paper napkin to soak up excess oil.  Saute: In a large pan, heat oil/water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, and oregano, and saute for 1 minute more. Simmer: Add the crushed tomatoes, rice, bay leaves, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and/or sausage and continue to cook until warmed through. Remove bay leaves, season with salt and pepper. Serve: Spoon into serving bowls and top with garnish of choice. Serves 6 – 8 Store: Leftovers can be stored for up to 5 days in the refrigerator. For longer storage, keep in the freezer for up to 2 months. Let thaw before reheating on the stovetop or in the microwave.