Ellen’s Vegan Chicken & Rice
I was watching a cooking show on traditional southern cooking and was inspired to make this simple, loving, nourishing porridge style comfort food- completely gluten & cruelty free 😉
1-1/2c white basmati rice or long grain
1 medium onion, minced
1/2t turmeric (fresh or dried)
4.5oz of Beyond Meat Chicken Strips (1/2 a package), room temperature, thinly sliced
2 vegetable bouillon cubes
1/2t black pepper
1t chipotle powder *optional
1/4c extra virgin olive oil
6c boiling water
1t salt or to taste
Bring 6-8c of water to a boil.
In a large soup pot, add ½ of the olive oil and sauté ½ of the onions, until golden and soft. Add the sliced vegan chicken and sauté over medium heat for 2-3 minutes until it shows signs of crisping and the onions caramelize and darken. Remove from the pot to a dish, cover with a plate or lid and set aside.
In the same pot, add the remaining olive oil and onions, salts and peppers and sauté just until the onions are golden and aromatic. Add in the hot water and the vegetable bouillon. Stir in the uncooked rice. Bring to a low boil and reduce heat and simmer for 30-40 minutes, uncovered, stirring occasionally adding additional water if needed. In the last 5 minutes of cooking add back in the cooked chicken.
Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve on its own or with a side of fresh, steamed or sautéed greens.