1 shallot diced
1/2 green pepper diced
1/2 yellow pepper diced
1/2 orange pepper diced
1/2 red pepper cut into long slices
4 cloves of garlic minced
1 jalapeno diced
1/4 cup shredded carrots
1/2 package Trader Joe’s soy (it’s vegan) chorizo
1 roma tomato diced
1/4 cup raw cashews whole
1/3 cup whole black olives
1/3 cup whole green olives
1/2 can artichoke hearts (approx. 5) halved
1/2 cup brown rice
3/4 cup vegetable stock
3/4 cup white wine
1/4 cup water
1/2 cup frozen peas
1/4 teaspoon cumin
dash cayenne pepper
pinch saffron
1/8 teaspoon of Sazon
olive oil
lemon and/or orange wedges
salt/black pepper to taste
big bunch of parsley chopped*Prep vegetables

*Preheat over to 350 degrees F
*Combine 1/2 cup wine, 1/2 cup broth, water and saffron in small pot, heat on low*Cook soy chorizo in 2 tablespoons of olive oil on medium for 5 minutes or until slightly crunchy
*Remove soy chorizo from pan
*Add two tablespoons of olive oil to same pan, add rice, cook 3 minutes*Remove rice from pan
*Add two tablespoons of olive oil to the same pan, add shallot, yellow, green and orange peppers, jalapeno, carrots, salt, pepper, and Sazon
*Add to baking dish (or just keep in frying pan, if it is oven proof)*Cover and bake for 45 minutes
*Cover and bake until rice is al dente (about 20-30 more minutes)
*(leave covered until ready to serve)
*Serve with remaining parsley and citrus wedges
*Remove from oven, add peas, cashews, red pepper slices, olives, artichoke hearts, 1/4 cup of vegetable stock, 1/4 cup of wine, and half of parsley