Vegan Arroz Con Pollo

My vegan arroz con pollo is super satisfying and loaded with flavor! This recipe features tender cumin-scented rice, hearty soy curls, juicy olives, and sweet peas. It’s a scrumptious, protein-packed meal that’s easy enough for a busy weeknight!

Rice and beans are a vegan weeknight staple. I make my Spanish rice and beans, Mexican black beans and rice, and Mediterranean chickpeas and rice all the time. But there are other plant-based protein ingredients that go great with rice, and some of them happen to be perfect for recreating traditionally non-vegan dishes. Case in point: arroz con pollo. Beans just won’t cut it here (unless you want them to — see the variations section below). For this Spanish-style comfort food classic, we’re using soy curls!

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I love soy curls and don’t cook with them nearly enough (I’m working on changing that!). They’re super easy to use, loaded with protein, and when they’re prepared right, they’re absolutely delish.

For this vegan arroz con pollo, you’ll soak the soy curls in broth with a couple of spices, pan-fry them until crispy, then add them to a fragrant pot of rice along with juicy, briny olives, sweet peas, and zesty fresh cilantro. The result is a cozy, deeply flavorful meal that’s easy enough for a weeknight and incredibly comforting.

Ingredients You’ll Need

Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Olive oil. I like this recipe best with olive oil, but other high heat oils like corn or canola will work just fine.

Onion.

Green bell pepper. A green bell pepper is traditional for arroz con pollo, but feel free to shake things up and use a red, orange, or yellow one if you prefer.

Garlic.

Spices. You’ll need ground cumin, oregano, garlic powder, and a bay leaf. All can be found in the spice aisle of pretty much any grocery store.

Tomato paste.

Vegetable broth.

Rice. Basic long grain white rice is traditionally used for arroz con pollo. If you prefer another variety of rice, be my guest and use it! Just keep in mind that you may need to adjust the amount of broth used and/or cook time. Brown rice in particular will need more broth and simmer time.

Ground annatto seed. This ingredient is what gives the dish its distinctive yellow color. You may need to get it online or in a specialty grocery store. If you need an alternative, ground turmeric will do — just use a pinch, though!

Butler Soy Curls. Check places like Whole Foods for these — some will carry them. Where I’m at, I can only get them online. I’ve provided a link in the recipe card.

Frozen peas.

Green olives. Go with pimento-stuffed olives, if they’re available.

Fresh cilantro.

Salt and pepper.

How It’s Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Diced onions and green peppers cooking in a pot.

Step 1: Cook the vegetables. Heat the olive oil in a pot, then add diced onion and green bell pepper. Cook the mixture for a few minutes to soften and start browning the veggies.

Diced peppers and onions cooking in a pot with spices and tomato paste.

Step 2: Spices and aromatics. Add the garlic, cumin, oregano, and tomato paste. Stir everything well and cook the mixture for about a minute.

Wooden spoon stirring rice, seasoned broth, onions, and peppers in a pot.

Step 3: Simmer. Stir in the broth, rice, bay leaf, and annatto. Crank up the heat and bring the broth to a boil, then reduce it until the broth is just simmering. Cover the pot and let the rice cook until all of the liquid is absorbed.

Soy curls soaking in a bowl of broth with a spoon.

Step 4: Soak the soy curls. Stir them up with some hot broth, ground cumin, and garlic powder. Let them soak until they’ve softened up, about 10 minutes.

Tip: Use a pot with a clear lid for the rice, if you have one. This will let you check on it without removing the lid and letting steam escape.

Step 5: Cook the soy curls. Heat some oil in a skillet, then add your soaked soy curls. Cook them for a few minutes until they start to brown and crisp.

Hand stirring soy curls, peas, and olives into a pot of seasoned rice.

Step 6: Finish the dish. Once the rice has finished cooking, let it sit for five minutes with the lid on. Then remove the lid, fluff the rice, and stir in the soy curls, peas, olives, and cilantro. Add salt and pepper if you’d like.

Plate of Vegan Arroz Con Pollo with a pot and napkin in the background.

Step 7: Serve. Your vegan arroz con pollo is ready! Dish it onto plates and dig in!

Variations

Arroz con beans. Rice and beans are a match made in heaven, so feel free to swap out the soy curls with a 15-ounce can of black, red, or pinto beans.

Swap out the protein. Seitan, tofu, or tempeh could be used in place of the soy curls.

Quinoa con pollo. Quinoa or another grain could be used in place of rice.

Frequently Asked Questions

Is this dish gluten-free?

Yes! None of the ingredients in the recipe contain gluten.

How should I store leftovers and how long will they keep?

Leftover vegan arroz con pollo will keep in an airtight container in the fridge for about 3 days, or in the freezer for about 3 months.

Is this recipe spicy?

Not at all! The recipe, as written, is totally heat free. If you would like to spice it up, add some cayenne pepper or hot sauce.

More Soy Curl Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

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Cuisine American, Spanish

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

For the Rice

1 tablespoon olive oil1 medium onion, diced1 medium green bell pepper, diced4 garlic cloves, minced2 teaspoons ground cumin1 teaspoon oregano2 tablespoons tomato paste2 ¾ cups vegetable broth1 ½ cups dried long grain white rice1 bay leaf½ teaspoon ground annatto seed

For the Soy Curls

5 ounces Butler soy curls (about 2 ½ cups)1 ½ cups hot vegetable broth2 teaspoons ground cumin½ teaspoon garlic powder1 tablespoon olive oil

For Finishing the Dish

1 cup frozen peas, thawed½ cup pimento-stuffed green olives¼ cup chopped fresh cilantroSalt and pepper, to taste

Instructions

Start by cooking the rice mixture. Coat the bottom of a large pot with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion and bell pepper. Cook the vegetables for about 10 minutes, stirring occasionally, until softened and just starting to brown.

Stir in the garlic, cumin, oregano, and tomato paste. Cook the mixture for about a minute, stirring constantly, until the garlic becomes very fragrant.

Add the broth, rice, bay leaf, and annatto seed. Stir the mixture well to dissolve the tomato paste, then raise the heat and bring the broth to a boil, stirring occasionally. Once the liquid boils, reduce the heat to a simmer then cover the pot. Let the rice cook for about 20 minutes, until all of the liquid has been absorbed. Leave the lid on the pot for 5 minutes after removing it from heat.

While the rice cooks, place the soy curls into a heatproof bowl. Add the hot broth, cumin, and garlic powder. Let the soy curls soak for 10 minutes.

Coat the bottom of a medium skillet with the oil and place it over medium heat. Once the oil is hot, add the soy curls. Cook them for about 10 minutes, stirring every 2 to 3 minutes, until they’re lightly browned. Remove them from the skillet when done.

Once the rice has sat for 5 minutes, remove the lid and fluff the rice with a fork, then remove the bay leaf, stir in the soy curls, peas, olives, and cilantro. Taste-test the mixture and add salt and pepper to taste, if desired.

Divide onto plates, serve, and enjoy!

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