Arroz con Tempeh

Ingredients

• Vegetable Broth

  Organic - 365 Everyday Value

  4 ½ cup or 1.08kg

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• 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

• 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. To make the tempeh: Cut tempeh into 1/2" cubes. Stir 1/2 cup of the the vegetable broth, soy sauce, lemon juice, poultry seasoning, liquid smoke, paprika and 1 minced garlic clove together in a shallow dish. Add the tempeh and toss to coat. Marinate for at least 30 minutes, tossing every so often to distribute the marinade. (You can begin preparing the rice while the tempeh marinates.)
2. Dice onion, peppers, seed and dice tomatoes. Halve olives. Mince remaining garlic.
3. Make the Rice: Coat the bottom of a large pot with half of the olive oil and place it over medium heat. When the oil is hot, add the onion and bell peppers, and sauté until softened, about 5 minutes. Add the garlic and sauté 1 minute more. Add the remaining broth, ale (if using) rice, tomatoes, cumin, paprika and saffron. Stir a few times to incorporate. Raise the heat and bring to a simmer. Lower heat, cover, and simmer until the liquid is fully absorbed, about 20 minutes.
4. While rice is cooking, coat the bottom of a large skillet with remaining half of the oil and place it over medium heat. Add the tempeh cubes, along with any excess marinade and cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
5. Remove rice from heat and allow to sit for 5 minutes. Uncover and fluff a few times with a fork. Stir in the olives, salt, pepper, and tempeh. Enjoy!