Vegan Arroz Con Pollo

Name: Vegan Arroz Con Pollo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 package vegan chicken strips (any brand) — or 1 package tofu or pumfu, cubed; 2 Tbsp avocado oil; Adobo spice blend (below), to coat; 1 tsp cumin; 1 tsp paprika/annatto; 1/2 tsp chili powder; 1/4 tsp cayenne powder; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp coriander; 1/2 tsp sea salt; 1/4 tsp black pepper; 2 Tbsp oil; 1 medium red onion, diced; 1 jalapeño pepper, finely diced; 6 garlic cloves, minced; 1/2 cup cilantro, chopped; Sofrito spice blend, to taste (their homemade blend); 1 cup pigeon peas (frozen, canned, or fresh); 1/2 cup pitted olives; 2 cups tomato sauce; 2 cups water; Salt, to taste; 2 cups rice; Fresh lime, for serving

September 29, 2026MainsBy Carlos + Dominique

Serves 4Prep 15 minCook 35 minTotal 50 min

Prep and cook times are estimates — every kitchen moves at its own pace. None significant.

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All the comfort of classic arroz con pollo — adobo-seasoned "chicken," tender rice, pigeon peas, and briny olives simmered in a rich tomato sofrito — rebuilt plant-based.

As made in the video, this is a genuinely healthy dinner: swap in cubed tofu or pumfu for the packaged strips and cook with avocado oil to keep it light without losing any flavor.

Watch it made

Directions

Add the vegan chicken strips (or cubed tofu/pumfu) to a medium bowl with the avocado oil and the adobo spice blend. Toss until each piece is coated, then set aside.
Heat 2 Tbsp oil in a medium pan over medium-high heat. Brown the "chicken" on each side, then transfer to a separate bowl.
In the same pot, add 2 Tbsp oil plus the red onion, jalapeño, garlic, and cilantro. Cook, stirring, until fragrant.
Stir in the sofrito spice blend, then add the pigeon peas, olives, tomato sauce, and water. Stir, bring to a boil, and season with salt to taste.
Add the rice and stir so every grain is coated in the sauce. Optional: after this stir, don’t stir the rice again — stirring releases starch and breaks grains; stir once to coat, then leave it alone. Optional: variation: toast the rice in the sofrito oil 1–2 minutes before the liquid goes in — nutty depth in the finished rice.
Top the rice with the browned "chicken." Cover with a tight-fitting lid and cook until the rice is tender and the liquid is absorbed. If the rice needs more time, add splashes of water and cover with foil to trap the steam.
Fluff with a fork, squeeze fresh lime over the top, and serve. Optional: rest 10 minutes off heat with the lid on before fluffing — the steam finishes the grains evenly; skipping this is why rice goes gummy on the bottom.