You are here: Home » Recipes » Arroz con Seitan Arroz con Seitan Recipe by Our Cookbook Collection Yield 4 to 6 servings A veggie tribute to the enduring Hispanic dish (arroz con pollo) that lets the chicken cross the road for yet another day. PrintEmail Ingredients Seitan:12 ounces commercially prepared seitan, sliced into thick strips about 3 or 4 inches long1 tablespoon lime juice2 tablespoons olive oil Big pinch of dried oreganoSofrito and Arroz:2 tablespoons Annatto-Infused Oil1 tablespoon olive oil5 large cloves garlic, minced1/2 pound yellow onion, finely chopped1/2 pound green bell pepper, seeded and finely chopped2/3 cup plain tomato sauce1 cup light-colored Mexican beer or vegetable broth1 1/2 teaspoons dried oregano1 teaspoon ground cumin1 bay leaf1/4 teaspoon salt, or more as desired1 1/2 cups long-grain white rice1 1/4 cups water or vegetable broth or a combination of the two1 cup fresh or frozen small green peas (small sweet peas are best)1 carrot, peeled and diced small1/2 cup sliced pimiento stuffed green olives1/4 cup capers (optional)1/4 cup finely chopped cilantro Freshly ground black pepper Instructions Prepare the seared seitan: In a large bowl whisk together lime juice, olive oil, and dried oregano. Add the seitan strips, using tongs to toss and coat them with the marinade. Marinate for 10 minutes, tossing occasionally. Heat a cast-iron skillet or grill pan over medium-high heat and generously coat with cooking spray or brush with peanut oil. Add a layer of marinated seitan strips, taking care not to crowd the pan. Fry seitan on each side for 1 to 2 minutes, flipping once (metal tongs work nicely here). Seitan should be crisp and dark on the edges but still look juicy. Remove from pan and set aside. While preparing the seitan, prepare the sofrito: In a large Dutch oven or enamel-glazed cast-iron pot with a tight-fitting lid, combine Annatto-Infused Oil, olive oil, and garlic over medium heat. Fry until the garlic is fragrant (about 30 seconds). Add the onion and bell pepper and fry uncovered, stirring occasionally, until vegetables are very soft and juicy, about 12 to 14 minutes. Stir in the tomato sauce, beer (or vegetable broth), dried oregano, cumin, and bay leaf and simmer for 4 minutes. Stir in the salt, rice, water or vegetable broth, peas, and carrots; cover the pot, and bring the mixture to a boil. Remove the lid, reduce the heat to a low simmer, and push seared seitan strips down into the rice mixture. Sprinkle sliced olives and capers, if using, over everything, cover the pot, and cook for 30 to 35 minutes or until rice is tender, fluffy, and all of the liquid is absorbed. Remove from heat, keeping the pot covered, and set it aside for 10 minutes to cool slightly. Add chopped cilantro and gently fluff the rice. Sprinkle with freshly ground pepper and serve right away. –From Viva Vegan! by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.