In stockpot over high heat, combine all ingredients. Stir. Bring to a boil. Reduce heat. Cover.
Simmer until rice is tender and liquid is absorbed, 8 to 10 minutes. Remove from heat. Let stand 5 minutes. Fluff.
Refried Beans
In stockpot over medium-high heat, heat oil.
Add onion. Sauté until onion is lightly caramelized
Add refried beans. Bring to a boil. Reduce heat. Cover. Simmer 5 minutes.
Vegan Chorizo
In stockpot over medium-high heat, heat oil. Add garlic. Sauté until aromatic, 30 seconds. Stir in flavor concentrate and smoked paprika. Cook 30 seconds.
Add remaining ingredients. Mix well. Sauté until heated through.
For serving, layer 1/2 cup rice, 1/4 cup refried beans, and 1/4 cup vegan chorizo. Top with 1 Tbsp cheddar cheese, 1 Tbsp pico de gallo or salsa, 1/2 cup shredded romaine, and 2 Tbsp sliced radish.