Looking for an easy meal to make this weekend? This dish is full of chopped chicken-free strips, rice, protein, sautéed veggies enveloped in the smokey flavors of chili and paprika. It’s made in one pot making it an easy clean up too. Perfect for a work night dinner or after you spent all Saturday working in the garden.
Vegan Arroz con Pollo seems like a contradiction, but with the Chicken-free Strips by Beyond Meat all things are possible. You can sub your favorite vegan chick’n, pressed tofu or even use plain old chickpeas if you’d prefer a soy-free alternative.
Beyond Meat is a new vegan meat substitution that is made with soy, peas and amaranth that’s flavored with nutritional yeast. Plus it’s gluten-free!
Have you noticed the ad on the blog for Ecolissa.com? There is a coupon code for 20% off – just use “vegan20″.
What’s better than a coupon code? A giveaway! Melissa Dion is letting me give away a $50 gift certificate to ecolissa.com. To enter, leave a comment below and let me know what you’d use the gift certificate to buy. Get an extra entry by liking Ecolissa on Facebook and then leave a second comment below.
- 1 to 2 tablespoons olive oil (*use water or broth instead to make fat-free)
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 cup corn kernels
- 12 ounces Beyond Meat Seasoned Chicken-free Strips Lightly Seasoned
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon chipotle powder
- 3 cups water (or 2 cups water plus 1 cup beer)
- 1½ cups long grain brown rice
- 3 tablespoons tomato paste
- salt and pepper, to taste
- handful chopped fresh cilantro, for topping
- Heat the olive oil over medium-heat in a large soup pot or Dutch oven.
- Add onions and cook until translucent.
- Add the garlic, bell pepper and corn then sauté another 3 minutes.
- Add in all the ingredients except for the tomato paste, salt and pepper .
- Turn heat to medium high and until the liquid is almost to a boil.
- Turn heat down to low and cover.
- Cook until the rice is done about 30 to 45 minutes. Stir every 20 minutes and add more liquid if needed.
- Once the rice is ready mix in tomato paste, salt and pepper.
- Add more chili powder if needed. Top with chopped cilantro.
My third book, Vegan Slow Cooking for Two, comes out this September and is available for pre-order on Amazon today for only $12.21. If you pre-order now you will get the lowest price between now and when the book releases!