11 servings

32 oz Canned black beans, drained and rinsed

20 oz Canned diced tomato

¼ cup Matriark Upcycled Vegetable Broth Concentrate (¼ cup concentrate mixed with 2 cups warm water)

2 tbsp Jalapeño, minced

1 cup Red Pepper, medium dice

1 cup Green Pepper, medium dice

1 cup Yellow pepper, medium dice

1 cup Small yellow onion, chopped

1 cup Par Boil Rice

½ tbsp Chili powder

½ tbsp Cumin

½ tbsp Salt

1 tsp Ground black pepper

1 ½ lbs Vegan Chorizo, bulk

  1. Place a large rondeau over high heat. Add the beans, tomatoes, diluted vegetable broth concentrate, bell pepper, onion, rice, chili powder, cumin, salt, and black pepper. Stir to combine. Cover the pot and bring to a boil

  2. Bring to a boil and reduce to simmer. Cook for 10 minutes, stirring occasionally.

  3. Add the sausage. Cover and simmer until rice is tender and liquid is mostly absorbed. About 10 mins.

  4. Remove from heat, uncover and let rest for 5 minutes before serving.