I always loved arroz con pollo as a child so finding a vegan version of some kind of Spanish rice or paella was always hard.
Here’s my adaptation of a Vegetarian Times Vegetarian Paella recipe that’s become my new “arroz sin pollo.”
Arrroz Sin Pollo
- 14.5-oz. can diced tomatoes
- 4 cups water
- 2 vegetable bouillion cubes
- 2 cups long grain brown rice or long grain white basmati
- 1 tsp. saffron threads
- 1/2 tsp. dried thyme
Dump all this into rice cooker and cook. (Or into large pot and simmer, covered.) In separate pot or pan…
- 1 tbs olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Sautee onions and garlic in olive oil until onions are going clear. About 4-5 min. Then add….
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
and sautee another 2-3 minutes. Then add…
- 14-oz. can artichoke hearts, rinsed, drained, chopped
- 1 1/2 cup of frozen peas and carrots mix
- 1/4 cup chopped fresh flat parsley
- 1/4 cup green onion, minced
- 2 generous tbs of capers, drained
Mix well. Dump in hot, cooked rice. Mix again. OPTIONAL ADD INS:
- 1 can pinto beans or black beans, rinsed and drained
- chopped up, cooked veggie “sausage”
I like it best with brown rice, but Paul likes the yellow color to show so sometimes I use the white rice when making it instead so it’s brighter from the saffron. Taste-wise the brown rice is a bit firmer.
Forgot to to measure how many cups total before we started eating it so nutrition will have to be the next time I make it. That’s the only thing it needs — a nutritional profile.
