Arroz con pollo is a popular Spanish/Latin American one-pot dish with chicken and vegetables. This streamlined meatless version uses soy curls, as in other recipes you’ve seen here. I hope you have finally tried them and enjoy them. Hold back on adding any salt until the very end, as the broth, olives, and capers may make it salty enough. A green salad with lemony dressing would be a tasty accompaniment.

Ingredients:

4 ounces Butler soy curls

2 cups vegetable broth

2 Tbsp. olive oil, divided

1 red bell pepper, ½-inch dice

1 medium onion, ½-inch dice

1 jalapeno, finely diced

3 cloves garlic, minced

1 cup white rice

¼ cup white wine (optional)

1 Tbsp. soy sauce or Bragg liquid aminos

1 Tbsp. tomato paste

1 ½ tsp. poultry seasoning

1 tsp. paprika

Pinch of saffron strands (optional)

Freshly ground black pepper

¼ cup pitted chopped green and black olives

1 Tbsp. capers, drained

A big handful of chopped cilantro or parsley

Directions:

1. Put the soy curls in a bowl and add the broth. Let them soak for 15 minutes, then drain them and squeeze out as much broth as you can. Transfer them to a bowl. Save the broth and put it back in the measuring cup, adding more broth to make 2 cups total.

2. In a large, lidded sauté pan, heat 1 Tbsp. oil and pan-fry the soy curls for 15 minutes or so, until nicely browned. Transfer them to a bowl.

3. In the same sauté pan, heat another 1 Tbsp. oil and add the diced bell and jalapeno peppers and onions. Cook and stir over medium heat for 5 to 8 minutes, until beginning to brown.

4. Add the garlic and rice. Cook and stir for another 3 minutes or so, until the rice and garlic begin to toast.

5. Turn the heat as low as possible, and add the reserved 2 cups broth, wine, soy sauce, tomato paste, poultry seasoning, paprika, saffron, and black pepper. Give it a quick stir, cover the pan, and simmer for 15 minutes.

6. Spread the fried soy curls, olives, and capers in the pan, but do not stir. Turn off the heat, cover the pan, and let rest for 15 minutes.

7. Stir and garnish with cilantro or parsley.