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Arroz con "Pollo"
Toast the arroz, rice in Spanish, for added flavor. | Steez

Arroz con “Pollo”

This delicious arroz con “pollo” leans on traditional Latin American flavors of cumin, bell peppers, and tomatoes.

Arroz con Pollo is a traditional one-pot meal from Latin America that can be enjoyed any day of the week. This plant-based version is packed full of flavor for all ages to enjoy.

Arroz con "Pollo"

20 mins to prep
45 mins to cook
Yields 4
Vegan

Ingredients

  • 1 package Fry’s Chick’n Patties
  • 3 tablespoons sunflower oil, divided
  • 1 cup yellow onion, diced
  • 3/4 cup yellow bell pepper, diced
  • 3/4 cup orange bell pepper diced
  • 3 cloves of garlic, minced (about 1 tablespoon)
  • 1 tablespoon cumin seeds, toasted and ground
  • 1/8 teaspoon cayenne powder
  • 1 tablespoon tomato paste
  • 1 1/4 cups long-grain white rice (such as basmati)
  • 2 1/4 cups low-sodium vegetable stock
  • 1 bay leaf
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
  • 1 cup peas, frozen
  • 1/4 cup fresh cilantro, chopped
  • Lemon wedges, for serving

Preparation

  1. 1
    Heat a large heavy-bottomed pot or lidded dutch oven over medium-low heat and add 2 tablespoons of oil.
  2. 2
    Add the Chick’n Patties and cook until golden brown and warmed through, 5-7 minutes per side. Transfer the patties to a plate and keep warm while preparing rice.
  3. 3
    Wipe the skillet with a paper towel and set heat to medium-high. Add remaining 1 tablespoon of oil, onions, and both bell peppers. Saute for 4-5 minutes until the vegetables begin to soften. Stir in garlic, cumin, and cayenne and cook for 1 minute.
  4. 4
    Stir in tomato paste and cook until fragrant, scraping up the browned bits with a wooden spoon as it begins to caramelize.
  5. 5
    Add rice and stir for 15-30 seconds, until toasted and fully coated. Add vegetable stock and bay leaf. Season with salt and black pepper to taste. Spread mixture into an even layer and bring to a simmer over medium heat. Cover and cook until rice is tender and has fully absorbed the liquid, 20-25 minutes. Check rice for doneness after 15 minutes.
  6. 6
    Evenly sprinkle frozen peas on top of cooked rice. Remove skillet from heat and top with cooked Chick’n Patties. Cover and allow to sit for 4-5 minutes until the peas and patties are warmed through.
  7. 7
    Garnish with cilantro and serve with lemon wedges.