Vegan Arroz Con Pollo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the classic Cuban rice dish, swapping poultry for tender soy curls and building rich flavor with cumin, annatto, and a savory broth. Studded with peas and olives, it's a satisfying, protein-packed weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 1 medium green bell pepper, (diced)
- 4 garlic cloves, (minced)
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 2 3/4 cups vegetable broth
- 1 1/2 cups dried long grain white rice
- 1 bay leaf
- 1/2 teaspoon ground annatto seed
- 5 ounces Butler soy curls ((about 2 1/2 cups))
- 1 1/2 cups hot vegetable broth
- 1/2 teaspoon garlic powder
- 1 cup frozen peas, (thawed)
- 1/2 cup pimento-stuffed green olives
- 1/4 cup chopped fresh cilantro
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1161mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 89mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.