Arroz con Pollo is a pretty traditional Cuban dish. It is a simple, one-pot meal of seasoned rice and sautéed chicken. The dish is flavor, flavor, flavor. The way I see it why does chicken get to have all the fun? Tofu wants in on some of that action.
For this recipe tofu is seasoned lightly before being sautéed. Then the rice gets royal treatment in the form of cumin, turmeric, salt and a little sofrito, which is a combo of onion, garlic and bell pepper. The whole dish is topped with some olives and boom! Arroz con tofu is created. Tomatoey, salty, spice-filled goodness. And the aroma…man the kitchen will smell delicious for hours after you are done. Take that chicken!
WHAT YOU NEED:
– 1 12 oz. package of extra firm tofu, cubed;
– ½ teaspoon of paprika;
-1 generous pinch of oregano, crushed;
– 1 cup of rice (I used brown rice);
– 2-3 tablespoons of sofrito;
– ½ teaspoon of cumin;
– ½ teaspoon of turmeric;
– 1 14.5oz. can of fire-roasted tomatoes;
-2 cups of vegetable stock or water;
-1 bay leaf;
– ¼ cup of green olives, roughly chopped (about 6-8 olives);
WHAT YOU DO:
Toss tofu with paprika, oregano, salt and pepper. Let stand at least five minutes. Using a large stock pot or Dutch oven, heat oil on medium-high heat. Sauté tofu until golden brown.
Remove from pot and set aside. In same pot heat oil on medium heat. Add rice and stir making sure to coat rice with oil. Cook until rice begins to toast. Add sofrito, cumin, turmeric and salt. Stir well and continue cooking.
Next add tomatoes, veggie stock or water and bay leaf. Bring rice to a boil and add tofu back to the pot.
Cover and reduce heat to medium-low. Cook for 35-40 minutes or until rice is cooked through (I used brown rice for this recipe and therefore the cooking time is longer than white rice. Cooking time will vary depending on type of rice used). Turn off heat and let sit for five minutes. Top with green olives right before serving.