Arroz con Pollo is a simple, yet comforting Spanish-style rice dish. As the name suggests, this dish is usually made with chicken, but we are using soy curls to make this dish vegan! This dish is so easy to make, so its perfect for a quick weekday dinner.
Vegan Arroz con Pollo: A Flavorful Spanish Delight
Spanish-style rice dishes are a true culinary gem – packed with flavor and surprisingly easy to whip up! Arroz con Pollo, a classic Spanish rice recipe, is a perfect example of this. It’s a versatile dish that welcomes all sorts of delicious additions. In this version, we’re bringing in green Manzanilla olives, vibrant bell peppers, and sweet peas to create a symphony of tastes and textures.
We are also replacing the pollo (chicken) with soy curls making this dish completely vegan! Soy curls are not easy to find where I live, so here is a link to the soy curls I used in this recipe.
A Special Request
I’m particularly excited about this recipe because it’s a special request from one of my closest friends and biggest supporters of this blog. I can’t wait for him to try it! Personally, I adore the whole Manzanilla olives in this dish; they add a wonderful salty bite that perfectly complements the fluffy rice.
Serving Suggestions & Customizations
Arroz con Pollo is a satisfying meal on its own, but if you’re looking to round out your plate, a simple side salad, creamy avocado slices, or even some sweet fried plantains make fantastic companions.
Feel free to get creative with this recipe! Chopped artichokes would add a lovely earthiness, and a pinch of cayenne pepper can bring the heat if you like things spicy. I always end up adding a dash of hot sauce to mine – can’t resist that extra kick!
Let’s get cooking and enjoy this delicious plant-based twist on a classic favorite!
How to Make Vegan Arroz con Pollo
You are going to love how easy Arroz con Pollo is to make!
First, soak the soy curls in hot water or hot vegetable broth. While they are soaking, you can chop your onion, bell pepper, and garlic and rinse the rice.
Add the onions and peppers to a large stock pot over medium heat with a splash of oil, add more oil (or water for oil-free) as needed if things start to stick to the bottom of the pot. Cook for 5 minutes.
Drain the liquid from the soy curls and add them to the stock pot. Cook until slightly browned about 2 minutes
Next, add the garlic and sauté for 30 seconds before adding the spices, tomato paste, and rice. Mix well and cook for about 1 minute.
Finally, add the peas, olives, and broth. Bring to a boil, lower to a simmer and steam covered for 15 minutes.
Top with parsley or cilantro and a squeeze of lemon. Its so simple and easy!
Ingredients in Vegan Arroz con Pollo
Base Ingredients:
- Soy Curls: These rehydrated soy curls mimic the texture of chicken, providing a hearty and satisfying protein source for the dish. Substitute the soy curls with tofu, seitan, mushrooms, or beans to suit your dietary preferences.
- Rice: I used white jasmine rice for this recipe. You can use brown rice, but you would need to adjust the cooking time for the rice.
- Vegetable Broth: The foundation of the dish, imparting a savory depth to the rice and other ingredients.
- Tomato Paste: This concentrated tomato flavor adds richness, a touch of sweetness, and a vibrant color to the dish.
Vegetables & Aromatics:
- Onion & Garlic: These essential aromatics create a fragrant base for the dish, adding layers of savory flavor.
- Green Bell Pepper: Contributes a touch of sweetness, a subtle crunch, and a pop of color.
- Green Manzanilla Olives: These Spanish olives provide a briny, slightly tangy flavor that complements the other ingredients beautifully.
- Peas: Add pops of color, a bit of sweetness, and another layer of texture.
Spices & Seasonings:
- Cumin, Paprika, Onion & Garlic Powder: These classic spices enhance the savory notes and contribute warmth and depth to the dish.
- Coriander & Turmeric: Add earthy, slightly citrusy undertones that complement the other spices.
- Oregano: Provides a hint of herbal complexity, reminiscent of Mediterranean cuisine.
- Salt & Pepper: Essential for balancing and enhancing all the flavors.
Finishing Touches & Garnishes:
- Parsley or Cilantro: These fresh herbs bring brightness and a pop of green color, adding a final layer of flavor.
- Lemon: A squeeze of fresh lemon juice provides acidity, balancing the richness of the dish and lifting the flavors.
- Olive Oil: Used for sautéing the vegetables and aromatics, adding richness and helping to develop their flavors.
What You'll Love about Vegan Arroz con Pollo
One-pot meal that’s east to make: You are going to love how easy this dish is to make since everything is cooked in the same pot. This dish is all about layering flavors, from the onions and peppers, to the spices and the broth. This dish is perfect for a quick and healthy weeknight meal or for meal prepping.
Familiar comfort with a plant based twist: It captures the beloved flavors and textures of traditional Arroz con Pollo, making it accessible and appealing to those seeking plant-based options without sacrificing comfort or familiarity.
Vibrant & Wholesome: The dish bursts with colors and textures, from the golden rice and green peas to the briny olives and tender soy curls. This visual appeal, combined with its nutritious ingredients, makes it an attractive choice for health-conscious individuals.
Flavor Depth & Complexity: The thoughtful blend of spices, aromatics, and tomato paste creates a multi-layered flavor profile that’s both exciting and comforting. The addition of Manzanilla olives adds a unique, briny touch that elevates the dish.
Vegan Arroz con Pollo
Ingredients
- 1 cup soy curls rehydrated
- 1 cup white rice rinsed
- 1 tbsp oil (use water for oil-free)
- 1 yellow or white onion diced
- 1 green bell pepper diced
- 6 cloves of garlic minced
- 2 tablespoons tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp coriander
- ½ tsp turmeric
- ½ tsp oregano
- ½ tsp salt
- ½ tsp pepper
- ¾ cup frozen peas
- ½ cup green olives
- 2 cups of vegetable broth
- ½ cup parsley or cilantro chopped
- sliced lemons
Instructions
- Rehydrate the soy curls in warm water or warm veggie broth.
- While the soy curls are rehydrating, rinse the rice thoroughly in a strainer until the water runs clear. You can also chop the onions, peppers, and garlic while the soy curls rehydrate.
- Heat a large stock pot of medium heat. Add the onion and green bell pepper and cook until softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Drain the liquid from the soy curls and add them to the pot. Cook for a few minutes until lightly browned.
- Stir in the rice, tomato paste, cumin, paprika, onion powder, garlic powder, coriander, turmeric, oregano, salt, and pepper. Cook for about 1 minute, stirring constantly, until fragrant.
- Mix in the peas, green olives, and vegetable broth and bring to a boil. Reduce to a simmer, cover, and steam for 15 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice and garnish with chopped parsley or cilantro and a squeeze of fresh lemon juice.
- Taste and add salt and pepper if needed.
Did you try this recipe?
If you made this One-pot Vegan Arroz con Pollo recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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