Puerto Rican Vegan Chicken and Rice Casserole: A Flavorful Twist on a Classic
In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan cuisine. Today, we’re going to transform a classic chicken and rice casserole into a vibrant, plant-based delight that honors the island’s culinary heritage.
The Magic of Puerto Rican Flavors
Before we dive into the recipe, let’s talk about the trio of flavors that make Puerto Rican cuisine so unique: Sazón, Adobo, and Sofrito. These blends are the backbone of traditional Puerto Rican cooking and will elevate our vegan casserole to new heights.
- Sazón: A colorful spice mix that adds a golden-red hue and depth to dishes. It includes annatto, garlic powder, onion powder, dried oregano, cumin, coriander, salt, and black pepper.
- Adobo: A versatile dry rub that enhances and tenderizes proteins with bold, savory flavors. It typically includes garlic powder, onion powder, dried oregano, salt, black pepper, and sometimes paprika.
- Sofrito: An aromatic base made from fresh herbs and vegetables like culantro, cilantro, ají dulce peppers, onions, garlic, and green bell peppers. It’s the foundation of many Puerto Rican dishes.
Ingredients
To give our casserole that authentic Puerto Rican flavor, we’ll use a combination of these blends along with some delicious vegan ingredients.
For the Casserole:
- 1 cup uncooked brown rice
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped bell peppers (any color)
- 2 cups mixed mushrooms (or other vegan “meat” alternatives like TVP, tofu, or tempeh), cut into bite-sized pieces
- Note: TVP is a great option here, as it’s easily available in Puerto Rico and very affordable.
- 2 tablespoons Sofrito (see below for homemade recipe)
- 2 teaspoons Sazón (see below for homemade recipe)
- 1 teaspoon Adobo (see below for homemade recipe)
- 1 cup canned diced tomatoes
- 1 cup frozen peas and carrots
- 2 bay leaves
- Salt and pepper to taste
- Optional: A splash of apple cider vinegar to balance flavors (though not necessary in this recipe)
Homemade Sofrito:
- 1 bunch culantro (recao leaves)
- 1 bunch cilantro
- 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
- 1 large onion, chopped
- 1 head garlic, peeled
- 1 green bell pepper, chopped
- Blend in a food processor until smooth. Freeze in ice cube trays for long-term use.
Homemade Sazón:
- 1 tablespoon ground annatto (achiote)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- Combine all ingredients in a bowl. Store in an airtight container.
Homemade Adobo:
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon paprika (optional, for color)
- Mix all ingredients thoroughly. Store in a sealed container.
Instructions
Step 1: Prepare the Ingredients
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
Step 2: Sauté the Aromatics
- Add the chopped onion, garlic, and bell peppers to the skillet. Cook until the vegetables are tender and fragrant.
- Stir in the Sofrito and cook for about 2 minutes to awaken the flavors.
Step 3: Add the Mushrooms and Spices
- Add the mixed mushrooms (or TVP, tofu, or tempeh) and cook until they start to brown.
- Sprinkle the Sazón and Adobo over the mixture and stir well.
Step 4: Assemble the Casserole
- In a large casserole dish, combine the cooked rice, sautéed vegetable mixture, diced tomatoes, peas and carrots, and bay leaves. Mix well.
- Pour in the water or vegetable broth, ensuring the rice is well coated.
Step 5: Bake to Perfection
- Cover the casserole dish with aluminum foil and bake for 35 minutes.
- Remove the foil and continue baking for another 10-15 minutes, or until the rice is tender and fluffy.
Serving and Enjoying
This vegan casserole is a celebration of Puerto Rican flavors, blending the rich aromas of Sofrito, the vibrant color of Sazón, and the bold taste of Adobo. Serve it hot, garnished with fresh cilantro if desired, and enjoy the hearty, comforting goodness of this plant-based dish.
In the spirit of Puerto Rican cuisine, this casserole is not just a meal; it’s a gathering of flavors and traditions that bring people together. So, go ahead and share this delicious vegan twist with your loved ones, and let the flavors of the island transport you to a place of warmth and community. ¡Buen provecho