Vegan Arroz con Pollo

Vegan Arroz con Pollo is a delightful twist on the traditional dish, featuring vibrant vegetables and protein-rich chickpeas simmered with aromatic spices. This hearty meal is both satisfying and nourishing, perfect for a comforting dinner.

Ingredients

• Brown rice - 1 cup
• Chickpeas (canned, drained) - 1 cup
• Vegetable broth - 2 cups
• Red bell pepper - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Tomato - 1 medium, diced
• Peas (frozen) - 1/2 cup
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a medium pot over medium heat. Add diced onion and garlic, sauté until translucent, about 3-4 minutes.
2. Add the diced red and green bell peppers, and continue to sauté for another 5 minutes.
3. Stir in the cumin, paprika, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add the brown rice, stirring to coat with the spices, then add the vegetable broth and the bay leaf. Bring to a boil.
5. Once boiling, reduce heat to low, cover, and simmer for 30 minutes until the rice is tender and has absorbed the liquid.
6. In the last 5 minutes of cooking, add the chickpeas, diced tomato, and frozen peas. Stir gently to combine.
7. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Discard the bay leaf.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle health.

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