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Monday, March 28, 2011

Meatless Monday - Millie's Spanish Rice With Seitan "Chicken"

I recently made some Spanish Rice following Millie's recipe, found over on her wonderful food blog, Nuestra Cena Vegan Cuisine. Boy, was it good! I really wanted to share the recipe with you, so I asked Millie if it would be OK. Enthusiastically, she agreed. Thanks Millie! Unfortunately, I couldn't get her photo's to transfer over here, but they are really helpful, so I recommend you stop by her blog to take a look. I hope you give this recipe a try, it is so good. (I found the Savon, and the Jamon, at my local Mexican food shop)

So, here it is, take it away Millie...

No matter how many meals I make, my favorite has always been my Spanish rice. I love rice! Usually this dish is made with chicken breasts, chicken wings or chicken thighs. Since we are (ALL) vegans we cook with seitan chicken instead. My family though I was nuts, but the truth is that I am really "nuts" for seitan chicken and I must admit it was delicious.

Spanish Rice With Seitan "Chicken"

1 package of seitan chicken (cut into strips)
2 Jamon flavoring
1 med. yellow onion
2 Sazon envelopes with "culantro & achiote"
1/3 c. vegetable oil
4 mashed garlic
6 sprigs of cilantro
1 green bell pepper
1/2 can of tomato sauce
1/8 tsp. black pepper
1/2 tsp. kosher salt
2 -1/2 cups of brown rice
 cups of boiling water

Step 1....Soak the brown rice in warm water for 20 minutes before using.

Step in a blender or food processor your garlic, onion, green pepper & cilantro, then blend in the chop mode. Set it aside.

Step 3....In a large non stick cooking pot pour in the veg. oil and warm it up on med heat. Add to the oil all the spices from the blender, saute and then add salt, black pepper, tomato sauce, jamon & sazon.

Saute and enjoy the smell, its wonderful.

Step 4...add your chopped seitan, saute.  Then drain and add the rice to the pot. Saute, then add the boiling water.

Your water level should be in the middle of your large cooking spoon.

Let it boil until the water has completely evaporated. Then stir lightly, cover with foil and then cover with the pot lid, turn the heat down to low for 25 minutes, then stir again, cover and cook for another 20 minutes.

Serve with either beans or a nice salad like I did.


Millie said...

Awwww Jennifer that is so nice...thank you. I wish you would of added a photo of your rice...but I bet it was delicious.

Jamie said...


Gilding Lilies said...

Yes, I was wishing I had photographed it too. I didn't, because I thought I was going to use your photos, but for some reason I got an error message saying I wasn't allowed access. Not sure why. With or without a picture it is a wonderful recipe! Thanks again.

Millie said...

you couldn't copy the photos because of copyrights.