Vegan Arroz con Pollo
This vibrant plant-based twist on a Spanish classic features fluffy rice infused with savory spices, tender soy curls, briny olives, and colorful vegetables. It's a satisfying one-pot meal that's perfect for sharing!
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.