Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Vegan Arroz con Pollo that will make you shout Viva Vegan!

    Vegan Arroz con Pollo that will make you shout Viva Vegan!

    1
    By Alisa Fleming on April 22, 2021 Dairy-Free Recipes, Entrees, In The News

    After pairing up with Isa Chandra Moskowitz for several best-selling cookbooks, Terry Hope Romero decided to fly solo with Viva Vegan! It’s a collection of 200 Authentic and Fabulous Recipes for Latin Food Lovers, including this sample recipe for vegan arroz con pollo (aka Arroz con Seitan). We originally shared this recipe and review when her book launched in 2010, but we’ve given this post an update in honor of Cinco de Mayo, which is coming up!

    Vegan Arroz con Pollo Recipe (Arroz con Seitan from Viva Vegan!)

    Vegan Arroz con Pollo that will make you shout Viva Vegan!

    Getting the best of this cookbook may require a trip to a Latin market (or at the very least, a good once over in the Latin section of your local grocer), but Terry has you covered with a thorough discussion of the “Vegan Latin Pantry” and a detailed shopping list.

    Coming to the aid of free-from dieters, Terry provides and references numerous soy-free and/or gluten-free recipes (of course all of the recipes are dairy-free and egg-free). She also combines nutritious plant-based eats with pure indulgences for special cravings. Some of the satisfying recipes include Buttery Cookies with Dulce de Unleche (Alfajores!) and Crispy Fried Green Plantains.

    The recipe chapters of Viva Vegan! are as follows:

    • Viva Vegan! By Terry Hope RomeroA Few Essential Latin Recipes
    • Salsas and Condiementos
    • Bocadillos, Snacks, and Appetizers
    • Ensaladas
    • Los Dos Amigos: Rice and Beans
    • The Vegan Asado: Seitan, Tofu, and Tempeh
    • Complete Your Plate: Vegetables, Plantains, and Grains
    • One-Pot Stews: Casseroles and Cazuelas
    • Super Fantastico Latin Soups!
    • For the Love of Corn: Arepas, Papusas, Tortillas, Tacos, and More
    • You, Too, Can Tamale
    • Empanadas
    • Drinks
    • Desserts and Sweets

    This sample recipe hails from a few of those chapters as it blends a trio of recipes into one.

    Special Diet Notes: Vegan Arroz con Pollo

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    Vegan Arroz con Pollo
     
    Print
    Prep time
    30 mins
    Cook time
    60 mins
    Total time
    1 hour 30 mins
     
    A veggie tribute to the enduring Hispanic dish (arroz con pollo) that lets the chicken cross the road for yet another day. Steamed White Seitan (recipe in Viva Vegan!) or purchased seitan is lightly browned and cradled in lively yellow rice pilaf. Beer adds depth and richness to this dish but it’s not essential; veggie broth will do the job just as well. Serve with a green or cabbage salad.
    Author: Terry Hope Romero
    Recipe type: Entree
    Cuisine: Mexican
    Serves: 4 to 6 generous servings
    Ingredients
    Seitan
    • 12 ounces seitan, sliced into thick strips about 3 or 4 inches long
    • 2 tablespoons olive oil
    • 1 tablespoon lime juice
    • Big pinch dried oregano
    Sofrito and Arroz
    • 2 tablespoons Annatto-Infused Oil (see below)
    • 1 tablespoon olive oil
    • 5 large cloves garlic, minced
    • 1⁄2 pound yellow onion, finely chopped
    • 1⁄2 pound green bell pepper, seeded and finely chopped
    • 2⁄3 cup plain tomato sauce
    • 1 cup light-colored Mexican beer or vegetable broth
    • 1 1⁄2 teaspoons dried oregano
    • 1 teaspoon ground cumin
    • 1 bay leaf
    • 1⁄4 teaspoon salt, or more as desired
    • 1 1⁄2 cups long-grain white rice
    • 1 1⁄4 cups water or vegetable broth or a combination of the two
    • 1 cup fresh or frozen small green peas (petit pois, small sweet peas are best)
    • 1 carrot, peeled and diced small
    • 1⁄2 cup sliced pimiento stuffed green olives
    • 1⁄4 cup capers (optional)
    • 1⁄4 cup finely chopped cilantro
    • Freshly ground black pepper
    Instructions
    Prepare the seared seitan
    1. In a large bowl whisk together olive oil, lime juice, and dried oregano. Add the seitan strips, using tongs to toss and coat them with the marinade. Marinate for ten minutes, tossing occasionally.
    2. Heat a cast-iron skillet or grill pan over medium-high heat and generously coat with cooking spray or brush with peanut oil. Add a layer of marinated seitan strips, taking care not to crowd the pan.
    3. Fry seitan on each side for one to two minutes, flipping once (metal tongs work nicely here). Seitan should be crisp and dark on the edges but still look juicy. Remove from pan and set aside.
    While preparing the seitan, prepare the sofrito
    1. In a large Dutch oven or enamel-glazed cast-iron pot with a tight-fitting lid, combine Annatto-Infused Oil, olive oil, and garlic over medium heat. Fry until the garlic is fragrant (about 30 seconds). Add the onion and bell pepper and fry uncovered, stirring occasionally, until vegetables are very soft and juicy, about 12 to 14 minutes.
    2. Stir in the tomato sauce, beer (or vegetable broth), dried oregano, cumin, and bay leaf and simmer for 4 minutes. Stir in the salt, rice, water or vegetable broth, peas, and carrots; cover the pot, and bring the mixture to a boil. Remove the lid, reduce the heat to a low simmer, and push seared seitan strips down into the rice mixture. Sprinkle sliced olives and capers, if using, over everything, cover the pot, and cook for 30 to 35 minutes or until rice is tender, fluffy, and all of the liquid is absorbed.
    3. Remove from heat, keeping the pot covered, and set it aside for 10 minutes to cool slightly. Add chopped cilantro and gently fluff the rice. Sprinkle with freshly ground pepper and serve right away.
    Notes
    Annatto-Infused Oil: Combine 2 tablespoons annatto (achiote) seeds and 1⁄2 cup mild vegetable oil (such as canola or grapeseed or light olive oil) in a small saucepan. Bring the oil to a simmer over medium-low heat, then lower the heat to low. Simmer for 2 to 3 minutes, until oil turns a very dark orange. Remove from the heat and let cool completely. Using a fine-mesh metal strainer, strain the oil into a small, clean glass jar and cap tightly. Discard the seeds.

    Annatto oil can be stored at room temperature and lasts almost forever.

    This recipe is reprinted with permissions from Viva Vegan! by Terry Hope Romero.
    3.5.3229

    More Latin-Inspired Vegan Recipes

    Mexican Horchata

    Dairy-Free Mexican Horchata Recipe with a Cool and Creamy Twist (vegan, plant-based, soy-free, gluten-free)

    Plant-Based Tinga

    Plant-Based Tinga Recipe - it's Like Mexican Pulled Chicken, Only Better - naturally vegan, gluten-free, top allergen-free, and paleo friendly

    Cuban Black Bean Soup

    Vegan Cuban Black Bean Soup Recipe

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    1 Comment

    1. Ramya on April 24, 2021 5:54 am

      will be making this soon perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

      Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Grandma's Best Carrot Cake - still one of our most popular dairy-free recipes! A staple.

    Grandma’s Best Dairy-Free Carrot Cake

    Caribou Coffee Dairy-Free Menu Guide - food and drink, menu and custom orders, with vegan options and allergen notes

    Caribou Coffee Reins in this Menu of Dairy-Free Options

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2023 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.