Spanish Rice and Beans

This easy one pot preparation builds layers of flavors for a robust finished dish inspired by a combination of the exotic taste of classic Spanish rice and traditional Paella. 100% vegan. 100% delicious.

1 Cup White Rice
1 Can Garbanzos and the Brine

 1 lb Roma Tomatoes, cut into 1/4 inch chunks
4 Leek Tops, sliced thinly
1 Pint Baby Bella Mushrooms, sliced
1 Poblano Pepper, diced
1 Jalapeno Pepper, minced
2 Chiles de Arbol, deseeded, torn
1 Guajillo Chile, deseeded, torn
3 Large or 5 Small Cloves Garlic, sliced thinly

 1/3 cup Marsala wine
2-3 cup water
1 Tbl Olive Oil
1 Tbl Spicy Mustard
1/3 2 ounce jar of Capers with Brine

 3 Bay Leaves
3 Tsps Paprika
2 Tsps Cumin Seed
2 Tsps Celery Seed
1 Tsp Salt
1 Tsp Black Pepper

1 Large Handful Fresh Basil, sliced thinly

Cook down the tomatoes, mushrooms, poblano and leek tops with the oil, salt and black pepper in an extra large skillet. When tomatoes begin to break down and mushrooms start to turn color add the wine. Simmer 10 minutes to cook down the wine and further break down the tomatoes.

Add garlic, jalapeno, capers, dried chiles, mustard, 1 cup water. Simmer 5 more minutes.

Add remaining spices, 1 cup more water, beans, rice. Cover. Simmer to cook rice until tender. About 15 minutes. Adding more water as needed to cook rice and keep mixture wet and saucy.

When rice is tender turn off heat and add basil and a little more water if needed to maintain a thick sauce consistency in the pan.

Remove bay leaves and dried chiles before serving.