- some olive oil
- 1 small yellow onion
- 1 medium bell pepper
- 0.5 tsp paprika
- 1 pound soy chorizo
- 6 oz crushed tomatoes
- 2 cups vegetable broth
- 1 cup Arborio rice
- 0.13 tsp saffron
- 1 small zucchini
- 4 wedges lime
- 1 large skillet
Heat a large skillet over medium heat and coat with olive oil. Sauté yellow onion and bell pepper until softened, about 5 minutes.
Stir in paprika and cook for 1 minute.
Add soy chorizo and cook until browned, about 5 minutes.
Stir in crushed tomatoes and vegetable broth. Bring liquid to a boil and stir in Arborio rice and saffron. Rice should be completely covered with liquid.
Cook rice without stirring for 15 minutes.
When liquid has all been absorbed, add zucchini, and cook for another 10 minutes, then serve with lime wedges.