Chorizo Chili Rice Skillet | Healthy One Pan Meal
My Chorizo Chili Rice Skillet dinner checks all my boxes for a weeknight dinner. It takes around 35 minutes to make with an assortment of colors and textures. All the ingredients simmer together in one skillet and emerge packed with flavor.
I was inspired to make this dish while perusing the refrigerated section at Trader Joe’s. I saw vegan Chorizo and thought to myself “why the heck not?” and tossed it in the cart. Swoosh. Fun fact: I’ve never eaten real chorizo. It’s interesting that foods I never would give a second of consideration, get all my attention when they are made plant based.
Rise of Plant “Meats”
So many plant based “meats” are being made with whole foods and real ingredients now. I recently heard on a podcast that many huge investors are starting to put their money into plant based meat, milk, and cheese companies because the popularity and demand for them is on the rise. In fact, according to the Good Food Institute, the Plant-Based market will reach $5.2 billion by 2020. I get so excited to hear these statistics, because it means we are all getting healthy by preventing the diseases caused by animal based food.
Some of my favorites are products are Jackfruit and Beyond Meat. Faux meats are great for individuals transitioning to a plant based diet. I grew up learning that a balanced meal included a protein, starch and vegetable. So it can be hard to think outside of that box sometimes. If you’re feeling stumped as to what to make, these healthier and cruelty-free products are incredible!
The flavors from the cumin, chili powder, and lime pair with the traditional Spanish spices in the vegan chorizo. Just throw everything into the skillet and cover for about 30 minutes. During the 30 minutes, I like to catch up on my YouTubers or prep my lunch and breakfast for the next day. As I do, the kitchen starts filling with the spicy aroma.
I used a combination of fresh and frozen vegetables. I always have frozen vegetables in my freezer to add to dishes when fresh ones are scarce. This would be a perfect dish to whip up with a frozen vegetable mix of corn, peppers, onions, and mushrooms. You could even skip the brown rice, decrease the broth, and add cauliflower rice for a grain-free option. I just might do that next time!
Are you into plant based “meats” or not? Let me know!