Arroz Con (No) Pollo
Ingredients
Tempeh Pollo
-
½
cup
vegetable broth
-
1
tablespoon
soy sauce
-
2
teaspoons
lemon juice
-
1
teaspoon
poultry seasoning blend
-
½
teaspoon
liquid smoke
-
½
teaspoon
paprika
-
1
clove
garlic, minced
-
2
8-ounce packages
tempeh, cut into ½ inch cubes
-
2
tablespoons
olive oil
Rice
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
1
red bell pepper, diced
-
1
green bell pepper, diced
-
3
cloves
garlic, minced
-
2 ½
cups
vegetable broth
-
1
12-ounce bottle
ale (optional)
-
2
cups
long grain white rice
-
2
roma tomatoes, seeded and finely chopped
-
2
teaspoons
ground cumin
-
½
teaspoon
paprika
-
¼
teaspoon
saffron threads
-
1
cup
pimento-stuffed green olives, halved
-
to taste
salt and pepper
Instructions
- 1. Marinate tempeh in a mixture of vegetable broth, soy sauce, lemon juice, poultry seasoning, liquid smoke, paprika, and minced garlic for at least 30 minutes.
- 2. Cook the marinated tempeh in a skillet with olive oil over medium heat until browned.
- 3. In a pot, sauté onion and bell peppers in olive oil until softened.
- 4. Add minced garlic and sauté for another minute.
- 5. Stir in vegetable broth, ale (if using), rice, tomatoes, cumin, paprika, and saffron. Bring to a simmer.
- 6. Cover and simmer until the liquid is absorbed, about 20 minutes.
- 7. Remove from heat, let sit for 5 minutes, then fluff with a fork.
- 8. Stir in olives, salt, pepper, and cooked tempeh. Serve.
Nutrition Facts (estimated)
Servings
6
Calories
377
Total fat
14g
Total carbohydrates
58g
Total protein
6g
Sodium
997mg
Cholesterol
0mg
You might also like