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"
- 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
Heat a large heavy-bottomed pot or lidded dutch oven over medium-low heat and add 2 tablespoons of oil.
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.
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.
Stir in tomato paste and cook until fragrant, scraping up the browned bits with a wooden spoon as it begins to caramelize.
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.
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.
Garnish with cilantro and serve with lemon wedges.