Puerto Rican Vegan One-Pot Rice and ‘Chicken’ – A Flavorful Twist
In the heart of Puerto Rican cuisine lies a rich tapestry of flavors, often woven together with the iconic trio of Sazón, Adobo, and Sofrito. Today, we’re going to give a classic one-pot dish a vibrant vegan twist, blending the traditional with the modern to create a dish that’s both authentic and innovative.
Puerto Rican Vegan One-Pot Rice and ‘Chicken’
Ingredients:
- Rice: 1 cup of uncooked white or brown rice
- “Chicken”: 1 cup of cubed tofu, tempeh, or textured vegetable protein (TVP) – TVP is a great, affordable option widely available in Puerto Rico.
- Sofrito: 3 tablespoons of homemade or store-bought Sofrito (see below for homemade recipe)
- Adobo: 2 teaspoons of homemade or store-bought Adobo
- Sazón: 1 teaspoon of homemade or store-bought Sazón
- Vegetables:
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 large red bell pepper, chopped
- 2 medium tomatoes, diced (or 1 cup of cherry tomatoes, halved)
- Broth: 2 cups of vegetable broth
- Spices and Seasonings:
- 1 teaspoon of smoked paprika (optional)
- Salt and pepper to taste
- Oil: 2 tablespoons of olive oil
- Fresh Cilantro: Chopped, for garnish
- Lime Wedges: For serving
Homemade Sofrito Recipe (if needed):
- 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
- 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)
Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.
Instructions:
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Prepare the Ingredients:
- If using TVP, rehydrate it according to package instructions. If using tofu or tempeh, cut it into bite-sized pieces.
- Chop the onion, garlic, and bell pepper.
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Heat the Pot:
- In a large caldero or Dutch oven, heat the olive oil over medium heat.
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Sauté the Sofrito:
- Add the Sofrito to the pot and sauté for about 3 minutes, until it starts to “awaken” its flavors.
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Add the Onion, Garlic, and Bell Pepper:
- Sauté the chopped onion, garlic, and bell pepper until they are softened and fragrant.
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Add the “Chicken”:
- Add the cubed tofu, tempeh, or TVP to the pot. Sprinkle with Adobo and Sazón. Cook until the “chicken” is lightly browned.
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Add the Rice and Broth:
- Stir in the rice, vegetable broth, smoked paprika (if using), salt, and pepper. Bring the mixture to a boil.
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Simmer:
- Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
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Add Tomatoes:
- Stir in the diced tomatoes and continue to simmer for another 5 minutes.
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Season and Serve:
- Taste and adjust the seasoning as needed. A splash of vinegar can help balance the flavors in this savory dish.
- Serve hot, garnished with chopped cilantro and a squeeze of lime juice.
The Cultural Significance
This dish is more than just a meal; it’s a celebration of Puerto Rican culture. The use of Sofrito, Adobo, and Sazón brings forth the rich flavors that have been passed down through generations. These spice blends are not just ingredients; they are the heart and soul of Puerto Rican cuisine.
Why This Recipe Works
- Sofrito: Forms the aromatic base that ties all the flavors together.
- Adobo: Adds a bold, savory flavor that enhances the “chicken” and vegetables.
- Sazón: Provides a golden-red color and depth to the dish.
- TVP, Tofu, or Tempeh: Offers a versatile and protein-rich alternative to traditional chicken.
- Vegetables: Adds texture and freshness to the dish.
This Puerto Rican Vegan One-Pot Rice and ‘Chicken’ is a testament to the versatility and richness of vegan cuisine, blending traditional flavors with modern twists to create a dish that is both authentic and innovative. Enjoy this flavorful and hearty meal that will leave you wanting more
- Vegan Boricua Pantry Essentials