Prep 25 mins
Cook 30 mins
Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.
- cooking spray
- 1 large onion, minced
- 1 red bell pepper, seeded and diced
- 2 tablespoons minced minced fresh pickled canned hot peppers (such as aji amarillo, Peruvian yellow hot peppers)
- 6 large garlic cloves, minced
- 2 tablespoons minced fresh cilantro (or more, or use Italian parsley instead)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 2 cups white basmati rice (I use whole wheat basmati- or converted rice)
- 2 cups dark beer (or ale, or stout or nonalcoholic beer, or substitute veg. stock)
- 1 cup boiling water (with chicken-style vegan bouillon cubes, powder or paste for 3 cups broth-I use homemade veg. broth)
- 1 cup frozen peas, thawed and drained
- fresh ground black pepper
PROTEIN (Choose one)
- 2 cups chinese vegetarian roast duck, rinsed, drained and cut into smaller chunks (mun chai'ya)
- 2 cups vegan chicken, strips browned in a non-stick pan (or reconstituted Soy Curls)
- 2 cups seitan (or commercial savory baked tofu or tempeh or other poultry substitute, cut into cubes and browned in)
- 1 1⁄2 cups cooked chickpeas, rinsed and drained (1 can)
OPTIONAL ADDITIONS (Choose one)
- cooked corn, drained (1 can)
- In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
- Add the cilantro, coriander, and cumin, and stir-fry for a minute.
- Add the raw rice and stir-fry briefly.
- Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
- Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
- Toss ingredients and taste for salt and pepper.
I made this using dried coriander (what I had on hand), veg broth and chickpeas. It made a very tasty meal along with a greens and tomato salad. It's quite simple to make and is a hearty dish that you could vary in so many ways. :D