A vegan twist on the classic Peruvian 'Arroz con Pollo', with shiitake mushrooms and aromatic cilantro rice.
Did you know?
Traditionally, Peruvian Arroz con Pollo is green because of the cilantro, and our vegan version keeps up with this colorful tradition, symbolizing life and freshness.
Imagine yourself nestled in the vibrant landscape of Peru, surrounded by the majestic Andes mountains, indulging in a dish that's as hearty as it is harmonious with the earth. Today, my dear epicurean friends, we transform the Peruvian classic 'Arroz con Pollo' into a vegan feast that honors its traditional roots while embracing the plant-based philosophy.
Our 'Arroz con Pollo' Vegano swaps out the chicken for succulent shiitake mushrooms, known for their meaty texture and umami richness. Seasoned with the quintessential Peruvian blend of cumin, oregano, and garlic, these mushrooms dance harmoniously with the vibrant cilantro-infused rice that has come to define this dish. The final touch, a harmony of peas and red bell peppers, not only adds a pop of color but a confetti of nutrition and taste. Bring your senses to life with every forkful, creating a symphony of flavors that's music to your tastebuds!
Ingredients
- 300g shiitake mushrooms, sliced
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 250g uncooked jasmine rice or long grain rice
- 600ml vegetable stock
- 60ml dark beer, optional (ensure vegan-friendly)
- 1 large bunch of fresh cilantro, stems and leaves separated and chopped
- 150g frozen peas, thawed
- Salt and black pepper to taste
Steps
- Heat one tablespoon of olive oil in a large pan and sauté the mushrooms until they're golden-brown. Set aside.
- In the same pan, heat another tablespoon of olive oil and sauté onions, garlic, and red bell pepper until softened.
- Stir in the cumin, oregano, and rice, and cook for a few minutes until the rice is thoroughly coated in the spices.
- Pour in the vegetable stock and beer if using, bringing the mixture to a boil. Lower the temperature, cover the pan, and simmer for 20 minutes.
- Blend half of the cilantro with a bit of water to create a cilantro puree. After the rice has partially cooked, stir in this puree along with the sautéed mushrooms and peas.
- Cover and continue cooking for an additional 10 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the heat and let it rest for 5 minutes, covered. Fluff the rice with a fork, then gently stir in the remaining chopped cilantro.
- Serve hot, garnishing with cilantro leaves and slices of avocado if desired.
Add some extra love
For an extra depth of flavor, sauté the mushrooms with a splash of soy sauce. And, if you miss that zesty kick, serve with a wedge of lime to squeeze over the top.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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