Arroz con Tempeh

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lemon juice

  Raw

  2 tsp or 10g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tempeh

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Saffron

  Spices

  ¼ tsp or 0.2g

• Olives

  Pickled, canned or bottled, green

  1 cup or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut the tempeh into 1/2-inch cubes.
2. In a shallow dish, combine 1/2 cup vegetable broth, soy sauce, lemon juice, poultry seasoning, paprika, and one-fourth of the garlic. Add the tempeh, toss to coat, and marinate for at least 30 minutes, tossing occasionally.
3. Dice the onion and bell peppers. Seed and dice the tomatoes. Halve the olives.
4. In a large pot, heat half of the olive oil over medium heat. Add the onion and bell peppers, sautéing until softened, about 5 minutes.
5. Add the garlic and sauté for 1 minute. Add the remaining broth, rice, tomatoes, cumin, paprika, and saffron. Stir, bring to a simmer, then cover and cook until the liquid is absorbed, about 20 minutes.
6. In a skillet, heat the remaining olive oil over medium heat. Add the marinated tempeh cubes along with any excess marinade. Cook for 10 minutes, flipping to brown multiple sides.
7. Let the rice sit for 5 minutes after cooking. Fluff with a fork, then stir in the olives, salt, pepper, and cooked tempeh. Serve and enjoy.