Not using a recipe is always super rewarding when the result is this tasty. It’s like a jambalaya-inspired rice-and-beans thing.

1 pound of chorizo flavored seitan

1 large red onion, diced

an unreasonable amount of diced garlic

28oz can of diced tomatoes and their juice



1 pound of sliced bella mushrooms



15.5 oz can of black beans, rinsed well and drained.

15.5 oz can of kidney beans, rinsed well and drained.

2 cups of basmati or jasmine rice

4 cups of vegetable broth

fresh rosemary and thyme sprigs (1/4oz of each)

salt, pepper, and cayenne to taste

worcestershire or fish sauce

5-7 dashes of liquid smoke

Cook seitan on medium heat in a big cast-iron pot until warmed. Add onion and continue cooking until onion is translucent. Add the garlic for about another minute, then add tomatoes, mushrooms, beans, rice, and broth. Stir well. Bring the whole lot to a boil, then reduce to a simmer. Place the fresh herbs on top of the rest of the ingredients, cover, and cook about 20 minutes. Remove herb stems from pot, and stir, being sure to scrape the delicious crunchy rice from the bottom of the pot and mix it in with everything else. Flavor with salt, pepper, cayenne, worcestershire, and liquid smoke to your liking. For you vegans out, there just omit the worcestershire or replace it with this not fish sauce.

This turned out very well and it was super easy to make. I actually ran out of jasmine rice and used about 1/2c of arborio (risotto) rice when I made this. It adds a subtle creamy-ness to this rice casserole that I rather like. I’ll definitely be doing that again on purpose.