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.
Vegan Arroz con Pollo
- 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.
Yield: 4.00 servings
Prep time: 15 minutes
Cook time: 60 minutes
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