Olive oil, 2 tbsp
Minced garlic, 2 tbsp
Yellow onion, one diced
Pepper (green or red), one diced
Vegan chicken strips, 1 package (10 oz)
Mexican Chipotle (Field Blend) Sausages, four sliced
Crushed tomatoes, 25 oz can
Lundberg Wild Blend Rice, 2 cups
Water, 4 cups
Not Chick'n Bouillon cubes, 2
Marjoram, ½ tbsp
Cayenne pepper, ½ tsp (be careful not to add too much)
Joe’s Stuff, 1 tbsp (optional, available from the New Orleans School of cooking online)
Add the bouillon cubes and spices to four cups of water and slowly bring to a boil.
In a large pot add olive oil, minced garlic, onions and peppers and cook them on a medium to high heat. When the vegetables begin to sweat, add the sliced vegan sausage and vegan chicken strips. Cook them for about two minutes.
Next add the rice and continue to cook for about two more minutes, stirring constantly to get the rice to absorb the flavors.
Add the crushed tomatoes and continue to stir, deglazing the bottom of the pot. After a few minutes, add the boiling Not Chicken broth and spices to the big pot and bring to a boil.
After the mixture comes to a boil, reduce the heat to low and cover the pot with a lid. Let it cook for one hour and fifteen minutes.
Check the doneness of the rice; it should not be mushy or too firm.