Vegan Arroz con Pollo

By Kathy_Hester

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.

Ingredients

• 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
• 1/2 teaspoon chili powder
• 1/2 teaspoon chipotle powder
• 3 cups water (or 2 cups water plus 1 cup beer)
• 1 1/2 cups long grain brown rice
• 3 tablespoons tomato paste
• salt and pepper, to taste
• handful chopped fresh cilantro, for topping

Details

Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from healthyslowcooking.com

Preparation

Step 1

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.