Servings
Font
Back
5.0 from 3 votes

Arroz Con (No) Pollo

Beer simmered rice is mixed with savory seasoned tempeh and served up with veggies and green olives in this vegan version of Spanish arroz con pollo.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 377 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

For the 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 garlic clove minced
  • 2 8-ounce packages tempeh, cut into ½ inch cubes
  • 2 tablespoons olive oil
For the Rice:
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 garlic cloves minced
  • 2 ½ cups vegetable broth
  • 1 12-ounce bottle ale (optional, can be replaced with an additional 1 ½ cups vegetable broth)
  • 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
  • salt and pepper to taste

Instructions

Make the Tempeh Pollo:
    Cup of Yum
  1. Stir the vegetable broth, soy sauce, lemon juice, poultry seasoning, liquid smoke, paprika and garlic together in a shallow dish. Add the tempeh and toss to coat. Marinate for at least 30 minutes, tossing every so often to distribute the marinade. (You can begin preparing the rice while the tempeh marinates.)
  2. Coat the bottom of a large skillet with oil and place it over medium heat. Add the tempeh cubes, along with any excess marinade and cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
Make the Rice:
  1. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and bell peppers, and sauté until softened, about 5 minutes. Add the garlic and sauté 1 minute more.
  2. Add the broth, ale (if using) rice, tomatoes, cumin, paprika and saffron. Stir a few times to incorporate. Raise the heat and bring to a simmer. Lower heat, cover, and simmer until the liquid is fully absorbed, about 20 minutes.
  3. Remove from heat and allow to sit for 5 minutes. Uncover and fluff a few times with a fork. Stir in the olives, salt, pepper, and tempeh.
  4. Divide onto plates and serve.

Notes

  • Prep time includes marinating time.

Nutrition Information

Calories 377kcal (19%) Carbohydrates 58g (19%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Sodium 997mg (42%) Potassium 266mg (8%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1249IU (25%) Vitamin C 48mg (53%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 58g 19%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Sodium 997mg 42%
Potassium 266mg 6%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 1249IU 25%
Vitamin C 48mg 53%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.