Certainly! While traditional arroz con pollo is a chicken dish, I can provide you with a delicious plant-based version that captures the flavors you’re looking for. Here’s a recipe for **Plant-Based Arroz con Pollo**:
### Ingredients:
#### For the Rice:
– 1 ½ cups long-grain rice (preferably jasmine or basmati)
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 bell pepper (red or yellow), diced
– 1 cup green peas (fresh or frozen)
– 1 can (14 oz) diced tomatoes (with juices)
– 2 ½ cups vegetable broth
– 1 teaspoon turmeric (for color)
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish
– Lime wedges for serving
#### For the “Chicken”:
– 1 block (14 oz) firm tofu or 8 oz tempeh, cut into bite-sized cubes
– 2 tablespoons soy sauce or tamari
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon black pepper
– 1 tablespoon olive oil (for cooking)
### Instructions:
1. **Prepare the Tofu/Tempeh:**
– In a bowl, marinate the tofu or tempeh cubes with soy sauce, garlic powder, onion powder, and black pepper. Let it sit for at least 15 minutes.
2. **Cook the Tofu/Tempeh:**
– In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the marinated tofu or tempeh and sauté until golden brown and crispy on all sides (about 8-10 minutes). Remove from the skillet and set aside.
3. **Sauté the Aromatics:**
– In the same skillet, add another tablespoon of olive oil if needed. Add the diced onion and bell pepper, and sauté for about 5 minutes until they soften. Add the minced garlic and cook for another 1-2 minutes.
4. **Toast the Rice:**
– Stir in the rice and toast it for about 2-3 minutes, allowing it to absorb the flavors from the aromatics.
5. **Add Liquids and Seasoning:**
– Pour in the diced tomatoes (with juices) and vegetable broth. Add turmeric, smoked paprika, cumin, salt, and pepper. Stir to combine.
6. **Cook the Rice:**
– Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
7. **Combine Everything:**
– Once the rice is cooked, fluff it with a fork. Gently fold in the sautéed tofu or tempeh and the green peas. Cook for an additional 2-3 minutes to heat through.
8. **Serve:**
– Serve the arroz con pollo warm, garnished with fresh cilantro or parsley and lime wedges on the side for squeezing over.
Enjoy your delicious and hearty plant-based arroz con pollo!