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Discussion Starter · #1 ·
<b>Arroz con "Pollo"</b><br><br><br><br>
By:<br><br>
Category: Main Dishes - Rice<br><br>
This recipe is suitable for a: vegetarian/vegan diet.<br><br><br><br><b>Ingredients:<br><br>
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1/3 cup tomato sauce<br><br>
1 2/3 cups water<br><br>
1 cup white* rice<br><br>
Lightlife chick'n strips, or other soy chicken<br><br>
green bell pepper<br><br>
sliced yellow onion<br><br>
oil<br><br>
About 1 tsp of each cumin, garlic, onion, and as much salt and pepper as you think it needs<br><br><br><br><br><br><b>Instructions:<br><br>
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First, start by sautéing the rice, bell pepper, and onions in oil. Immediately add all the spices (I don't measure, just dump it in! Eyeball it <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> ). Add the soy chicken, and sauté until the rice becomes a more bold white. Its pretty obvious once it does.<br><br><br><br>
Then dump in the tomato sauce, and water, bring it to a boil and reduce to a simmer. Cook for about 30-40 minutes covered. I know that is against the rules of white rice, but trust me, it takes longer than usual.<br><br><br><br>
*I have tried brown rice before, the flavor is ALL wrong and it never comes out right. :\\<br><br><br><br><br><br><b>Additional comments:<br><br>
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For a printable version of this recipe click the post # in the upper right hand corner.<br><br>
You can rate this recipe using the drop-down menu in the upper right hand corner.
 

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Discussion Starter · #3 ·
Nope. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> It's more suited for pastas and stuff... Not like marinara sauce though... Like pizza sauce, except smoother! You can make it by watering down tomato paste a fair bit, and adding a little sugar and garlic to cut acidity and add some extra flavor.
 

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Discussion Starter · #5 ·
No! Sauce! <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p"><br><br><br><br>
It's not soup, I wouldn't sub tomato soup in for this because it tastes really different.
 

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DK, you'd call it tomato puree <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> the smooth stuff, not chunky or flavoured or anything.
 

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Discussion Starter · #7 ·
Is that you you weirdos call it? <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p"><br><br><br><br>
hehe <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"><img alt="" class="inlineimg" src="/images/smilies/love.gif" style="border:0px solid;" title=":love:"> !!
 

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Discussion Starter · #9 ·
Perhaps. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I would probably use seitan as a sub, but if not avaliable tofu would work. It's not as substantial in texture as the soy chicken, but it might be good. I say, go for it!
 

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I saw this in the photos and was thinking "I must make that! Something to do with those damn chicken strips!" ....So, it's sort of like a risotto beginning, yea? With sauteeing the dry rice?
 

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Thanks for posting this! Being a Texan, I have a hard time finding vegan Mexican food. I'm making this on Friday! I'm trying to lose weight, and this looks so healthy and pretty low fat.
 

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Discussion Starter · #14 ·
I'm Texan, too (live in Phoenix) and OH YEAH it's hard to find vegan mexican food, well, anywhere!<br><br><br><br>
I'm Tex-Mex, and this is Tex-mex style, so, enjoy!
 

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I can't wait until Friday! I'm making it tonight. I got all of the stuff this morning on the way to work. Sounds yummy! <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"> It's really hard to find vegan Tex-Mex for some reason. Thank God for this board and VegWeb!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>FafaFrappy</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Perhaps. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I would probably use seitan as a sub, but if not avaliable tofu would work. It's not as substantial in texture as the soy chicken, but it might be good. I say, go for it!</div>
</div>
<br><br><br>
To make tofu that has chicken like texture, drain and squeeze as much water as you can. Cut in into chunks or strips. Freeze it. Some brands won't get firm.
 

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Mmm. I just finished eating this... a few things I changed though...<br><br><br><br>
Red bell peppers<br><br>
I used about 3/4ths a cup of rice and 1 1/4 cups water<br><br>
Taco seasoning (i know it's not as good as using the right spices but... i didn't have any cumin!)<br><br><br><br>
I actually only had to put it on simmer for about 15ish minutes before it was ready!<br><br><br><br>
Next time though... I might not use the chick'n strips and instead put in more veggies... maybe some zucchini and yellow squash... mmm.
 

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Heehee, it's cool to see posts by some of the VB "oldies"... wish more of them were still around on a regular basis. (Fafa, glad you're back among us, BTW.)
 

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This one was tasty! I am going to be really lame now...I was standing over my food in the kitchen and saying..."Oooh! It should be called Arroz con Faux-yo!" k, that was cheesey. soy cheesey.
 
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