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Recipes / Arroz con Pollo (Chick'n & Rice)

RECIPE

Arroz con Pollo (Chick'n & Rice)

One-pot vegan chick'n and rice with tomatoes, corn and peas.

Serves 6–8Curries & rice dishes

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INGREDIENTS

Serves 6–8

  • 2 Tbsp olive oil
  • 1 package plain Tofurky Chick'n Pieces
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups long-grain or jasmine rice
  • 1 (14.5 oz) can diced tomatoes
  • 3½ cups vegetable broth
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp oregano
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Optional: 1 (4 oz) can diced green chiles
  • Optional: fresh cilantro
  • Optional: lime wedges

METHOD

Make it

  1. 1

    Heat oil in a large Dutch oven or deep skillet.

  2. 2

    Brown chick'n 4–5 minutes and remove.

  3. 3

    Cook onion and pepper about 5 minutes until softened.

  4. 4

    Add garlic and cook 30 seconds.

  5. 5

    Stir in rice and toast 2 minutes.

  6. 6

    Add cumin, chili powder, oregano and smoked paprika.

  7. 7

    Stir in tomatoes and broth.

  8. 8

    Bring to a boil, reduce to low, cover and cook 15 minutes.

  9. 9

    Stir in corn, peas and chick'n.

  10. 10

    Cover and cook another 5–8 minutes until rice is tender.

  11. 11

    Let stand 5 minutes before fluffing.

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