How to Make Cuban Vegan Arroz Con Pollo

Chop all ingredients, including the colorful peppers, garlic, and onion.

Heat several tablespoons of olive oil in a pan.

Fry the vegan chicken in the olive oil until cooked, adding more olive oil as needed to mimic the fat from chicken.

Remove the vegan chicken from the pan and set aside.

Add chopped garlic and onion to the pan, season with salt and pepper, and sauté until softened.

Add chopped colorful peppers to the pan, season with salt and pepper, and sauté for a few minutes.

Add 2 cups of long grain rice to the pan along with 4 cups of water and the vegan bouillon cube.

Stir in the 2 Goya packets and 1-2 tablespoons of tomato paste.

Bring the mixture to medium heat, stirring continuously until it reaches a simmer.

Cover the pan slightly with a lid, leaving it open to monitor the cooking process, and continue stirring.

Chop the green olives and add them to the mixture along with their brine, adjusting the saltiness to taste.

Once the rice is cooked and the consistency is thickened, stir in the olives and adjust seasoning as needed.

Equipment Needed

Spice Level:

Dietary

Allergens