Vegan Arroz Imperial
Indulge in the comforting flavors of Vegan Arroz Imperial, a plant-based twist on the classic Cuban favorite that’s bursting with vibrant colors and bold tastes. This layered rice casserole combines fluffy turmeric-infused rice, savory sautéed vegetables, and golden vegan chicken strips, all topped with a creamy vegan mayonnaise sauce enriched with nutritional yeast for an irresistible umami kick. Perfectly baked to achieve a lightly golden top, this dish is crowned with tangy green olives and fresh cilantro for a refreshing finish. Whether served for a family dinner or festive gathering, Vegan Arroz Imperial delivers a satisfying blend of textures and flavors that everyone will love. Easy to prepare and packed with wholesome ingredients, this recipe is ideal for those seeking a delicious, dairy-free, and egg-free alternative to traditional Cuban cuisine.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 medium red bell pepper
- 1 cup frozen peas
- 2 medium carrots
- 8 ounces vegan chicken strips
- 3 tablespoons nutritional yeast
- 1 cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup pitted green olives
- 0.25 cup fresh cilantro
Instructions
In a medium saucepan, bring 4 cups of vegetable broth to a boil. Add 2 cups of long-grain white rice, 1 teaspoon of turmeric powder, and 1 teaspoon of ground cumin. Stir to combine, cover, and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice 1 medium onion and mince 3 garlic cloves, then add them to the skillet. Cook until the onion is translucent, about 5 minutes.
Add 1 medium diced red bell pepper, 2 grated medium carrots, and 1 cup of frozen peas to the skillet. Sauté for another 5 minutes until the vegetables are tender.
Push the vegetables to the side of the skillet, add the remaining 1 tablespoon of olive oil, and then add 8 ounces of vegan chicken strips. Cook until the strips are golden brown and heated through, about 5-7 minutes. Mix everything together and remove from heat.
In a small bowl, combine 1 cup of vegan mayonnaise, 3 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir until well blended.
Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread half of the cooked rice evenly across the bottom.
Layer the vegetable and 'chicken' mixture over the rice, then cover with the remaining rice.
Spread the vegan mayonnaise sauce evenly over the top layer of rice. Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden.
Top with 0.5 cup of sliced pitted green olives and garnish with 0.25 cup of chopped fresh cilantro before serving. Enjoy your Vegan Arroz Imperial!
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 26.8 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 7126 mg | 310% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 56.6 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3946 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
