Delicious Vegan Spicy Rice

Spicy Rice may not be a regular part of your vocabulary—until now, that is!

As the weather grows colder (at least where we are) we often turn to food for comfort—what else is new? (One of our many go-to's this time of year? Easy—Vegan "Beef" Stew!) However, one of our other favorites for chilly days to counteract the nip in the air is this subtly spiced, hearty, and wholesome dish!

This is one of those meals that prompt naysayers to exclaim, "I can't believe this is vegan!" Sautéed onions, celery, and garlic are joined by the fragrant toasted rice, then simmered on the stove with veggie broth and spices; not only will this meal fill your stomach, but the aroma will radiate throughout your home. At only 40 minutes total cook time, it comes together pretty quickly, too!

What are you waiting for? Read on to find out what you'll be cooking tonight!

• 1 1/2 cups rice
• 32 oz container vegetable broth
• 4 tablespoons extra-virgin olive oil
• 5 stalks celery
• 1 medium onion
• 4 cloves garlic
• 1/4 cup diced green onion
• 1 teaspoon red pepper flakes
• 2 teaspoons dried parsley
• 3 teaspoons cumin
• 3 tablespoons Chipotle cayenne Parma! seasoning

1. Dice a yellow onion into midsized pieces, then follow with five thinly-chopped stalks of celery (about 1/4-inch pieces). In a cast-iron skillet over medium-low heat, pour the extra-virgin olive oil. As the oil heats, finely dice or mince 4 cloves of garlic. Once the oil has heated and begun to spread over the pan, add your chopped onion and celery. Sauté for about 5 minutes, stirring frequently. Once the vegetable has begun to grow translucent, add the garlic and continue stirring.
2. While garlic is sautéeing, thoroughly rinse your rice in a mesh strainer. Before the garlic browns, add another tablespoon of extra-virgin olive to the pan, followed by the rice. Stir until evenly incorporated with the vegetables. Continue stirring for about 5–7 minutes, until the rice has begun to turn golden. Finally, add green onion, red pepper flakes, parsley, cumin, Chipotle Cayenne Parma! seasoning, and pepper, stirring until evenly combined. Further, brown the rice for about one minute.
3. Add the veggie broth and stir the rice again thoroughly; there shouldn't be any vegetables stuck to the bottom of the skillet. Turn the rice up to medium heat and add the Frank's Red Hot. The broth should be tinted slightly red. Bring to a simmer, then reduce heat to medium-low. While rice is cooking, heat extra-virgin olive oil and Frank's Red Hot in a skillet together over medium heat. Add one block of cubed tempeh or one drained can of garbanzo beans—whichever you prefer! Sauté until the hot sauce has begun to coat the tempeh, then add green onions, parsley, and a generous dose of fresh-cracked pepper.
4. Once the tempeh is evenly coated and beginning to brown, take it off the heat. Stir the rice; the vegetable broth should be mostly evaporated, and the grains fluffy. Feel free to sample; if you want, add more Parma! seasoning, parsley, cumin, or even red pepper flakes. Continue cooking and stirring until rice is just slightly al-dente or about 5 more minutes.
5. Take it off the heat and allow it to sit another 3–5 minutes before serving. If you've made the tempeh or garbanzo beans, top each serving of rice with an equal portion. You're ready to dig in!

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