Arroz con Tempeh

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

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