Well, Spanish rice is pretty much ALWAYS vegan, so the third adjective in that title isn’t exactly necessary.

In any event, I have been making a recipe from Priya Krishna’s book Indianish on the regular–it’s called “Crispy Tomato Rice” and in her recipe, the dish is topped with cheddar–vegan or otherwise.

But the rice without the cheese is amazing. According to Krishna, the dish is “a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. ”

She has made the recipe on Youtube with her absolutely charming mum, so I don’t think she’d mind my slight adaptation of her amazing recipe here.

I’m rather intrigued by the fact that her mum mentions that she doesn’t eat on Tuesdays!

My version uses two appliances (because OF COURSE IT DOES), but no bowls and only one pan! I also add vegan chick’n broth powder to the rice.

Spanish Rice

First, make the rice by adding the following to the Instant Pot and setting for 22 minutes:

• 1 cup of white basmati rice
• 3 TBS vegan chick’n broth powder
• 1.5 cups water

While the rice is cooking, add to the food processor and pulse a few times until roughly chopped:

• 1 large onion, cut into 8ths
• 1 serrano pepper (cut off stem, but retain seeds and pulp for heat)

Add contents of the food processor to a large lightly oiled pan and saute until the onions are transluscent and just starting to brown–about nine minutes.

While the onions are cooking, add the following to the food processor and pulse until well-chopped:

• 2 lbs. Roma or grape tomatoes (about nine Roma tomatoes)

Add the tomatoes to the cooked onions, turn up the heat and let simmer for about ten minutes until the tomatoes are soft and much of the liquid has evaporated.

Next, add to the pan:

• 1.5 tsp sea salt

Next, turn off the heat, add the cooked rice to the pan, and mix well.

Finally, add to the pan and mix well:

• 1/4 cup chopped cilantro

And here it is all served up in a bowl with some seitan, refried beans, sweet potato, avocado, sliced onions, sliced cabbage, and a big dollop each of salsa, vegan yoghurt, and vegan queso!

And the song of the day is Madeleine Peyroux singing “The Summer Wind”: