Vegetarian Chorizo Gumbo

1 garlic clove, minced
1 large green bell pepper, cored, seeded and diced
1 large onion, chopped
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. crushed dried oregano
1 bay leaf
1/8 tsp. crushed red pepper flakes or to taste
1/2 tsp. chili powder
6 oz. vegetarian soy chorizo, sliced 1/2 inch thick
1 (15 oz.) canned red beans, drained and rinsed
1 cup diced, reduced sodium, canned tomatoes, drained
1 1/3 cups water
1 cup long-grain rice

1) Spray a large nonstick skillet with cooking spray
2) Add garlic, bell pepper and onion
3) Cook over medium-high heat for 5 minutes or until onion is translucent, stirring frequently.
4) Add salt, pepper, oregano, bay leaf, crushed red pepper flakes and chili powder--stir well
5) Add chorizo, beans, tomatoes and water
6) Bring to a boil
7) Stir in rice, reduce heat to low, cover and simmer 30-35 minutes or until rice is tender and liquid is absorbed
8) Discard bay leaf before serving
--Makes 4 (1 1/2 cups) servings

Number of Servings: 4

Recipe submitted by SparkPeople user JLVANPEL.