INGREDIENTS:
olive oil
½ small yellow onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 red bell pepper, de-cored and de-seeded, diced
1 roma tomato, de-seeded and finely chopped
1 tablespoon + 1 teaspoon dry white wine (together), or you can use vegetable broth here
½ cup short-grain white rice (Spanish Valencia), rinsed and drained; my grocery store sells rice with saffron but if yours doesn't, you can add the saffron yourself
1 cup veggie broth
½ teaspoon dried thyme
¼ teaspoon salt
Dash of paprika
Dash of cumin
Vegan chorizo; I used Tofurkey's Italian Sausage; the dish work's well without this too so gluten-free people can just leave it out.
½ cup frozen green peas
5-7 green string beans
2 tablespoon chopped parsley
1 lemon for juice

METHOD:
Sautee the vegan chorizo in olive oil until brown. Remove from skillet. Chop into slices.
Heat oil in skillet and stir in the chopped onion, frying for a minute or so.
Stir in the garlic and the red bell pepper and cook for another couple minutes.
Pour in the wine and simmer for another minute.
Add the rice and allow it to fry while stirring. Wait about 1½ minutes.
Pour in the vegetable broth, tomatoes, and spices but not the lemon juice or fresh parsley.
Bring to boil and then reduce heat to low. Do not cover the skillet. Allow the rice to cook for about 15 minutes. Rotate the pan occasionally so it cooks evenly.
With as little disruption to the rice as possible, push in the green beans and chorizo and pour the peas over the top.
Cook about another 5 minutes so they become hot.
Remove from heat, sprinkle with parsley, and squeeze fresh lemon over.

Serves two people with bread or one really hungry person.

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