Recipe: Hearty Red Rice

For 2 as a main dish.


1/2 cup chopped onion
2 cups vegetable or chicken stock
1/4 cup Rice Spice paste (below)
2 cups pinto beans, drained & rinsed if canned
2-3 vegetarian “sausages”, sliced
grated cheese (optional)

2 Tbsp. minced garlic
1 Tbsp. chile powder
3 Tbsp. canned chipotle peppers
2 tsp. oregano
1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 cup water


Heat a large heavy pan with a lid. Add olive oil. Add rice and cook, stirring, until grains are well-coated and opaque. Add onion and cook 3 minutes, stirring. Add seasoning paste and cook until fragrant. (Watch carefully so it doesn’t scorch!) Add vegetable broth, stir, reduce heat to low and cook, covered, 20 minutes. Remove from heat and add beans and sausage to rice without stirring. Cover and let stand 10 minutes before serving. Serve with grated cheese if desired.

Place first 6 ingredients in a mortar and pestle or the container of a hand blender and mix thoroughly until uniform. Gradually incorporate water until you have a thick paste. Will keep, tightly covered, in the refrigerator for 2 weeks.