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Spanish Rice

  • Prep Time:
  • 15 min
  • Cook Time:
  • 30 min
  • Yield:
  • 4 entrée-sized servings

This festive rice dish is simple to make and jam-packed with sunny Latin flavors. Longève Plant-Based protein crumbles are sautéed in olive oil from dry (no rehydration necessary!), along with the onions and aromatics before the rice and water is added to create a hearty side dish or satisfying vegan entrée. Adobo seasoning adds that great authentic flavor, but if you don’t have it or can’t find it, you can always make your own from a mixture of common dried herbs and spices. Start with a generous amount of garlic powder, and add salt, black pepper, oregano, cumin and coriander to taste. Include a small amount of ground turmeric, saffron or annatto to add that distinctive yellow color to the finished dish.

View PDF version with nutrition facts.

Ingredients

Plant-based Protein Crumbles

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  • ¼ cup olive oil
  • 1 onion, minced
  • ¾ cup Longève Plant-Based Protein Crumbles
  • 3 cloves garlic, minced
  • ½ red bell pepper, seeded and diced small
  • ½ green bell pepper, seeded and diced small
  • 1 Tbsp. adobo seasoning
  • 1 ½ cups long-grain white rice
  • 1 14-oz can diced tomatoes, strained (juice reserved)
  • ¼ cup frozen green peas, thawed
  • ¾ cup pimento-stuffed Manzanilla olives, chopped
  • ½ cup minced fresh cilantro, parsley or a combination

Instructions

  1. Place strained tomato juice in a 4-cup measuring cup. Add water to fill to 3 cups and set aside.
  2. Place a heavy-bottomed, 3-quart saucepan over medium-high heat. Add olive oil and minced onion and sauté for about five or six minutes until the onions are starting to soften. Add Longève crumbles and continue to cook until the onions are completely soft and translucent. Add minced garlic, diced bell peppers and adobo seasoning and cook for another three or four minutes.
  3. Add rice and cook with vegetable and Longève mixture for a minute or two, stirring to prevent rice from sticking to the bottom of the pot.
  4. Add reserved liquid and stir. Bring to a boil, cover pot and turn heat to low. Cook for 20 – 25 minutes or until rice is tender and liquid is absorbed. It is best to let the rice rest off the heat for about ten minutes before adding remaining ingredients to allow any residual moisture to be absorbed. To finish the dish, carefully mix in the green peas, chopped olives and minced cilantro or parsley to the hot rice. Serve immediately as a side dish or a satisfying vegan entrée.

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