One Pot Bell Pepper Rice with Chicken

Finely chop the onion and garlic. Dice the pepper and put everything into a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 Bell pepper, yellow (~ 4.9 oz)

Heat the canola oil in a pot over high heat. Fry the chicken substitute until golden brown, season with salt and pepper, remove from the pot and set aside.

• 2 tsp Canola oil
• 6 oz Vegan Chicken Substitute
• Salt
• Black pepper

Turn the heat to medium. Add the onions, garlic, and pepper and fry until the onions turn translucent.

Add the rice, paprika, tomatoes and broth. Let simmer until the rice is cooked. Stir occasionally.

• 1 tsp Sweet paprika, ground
• 1⁄3 cup Rice
• 4.2 oz Tomatoes, diced, canned
• 1 ⁠¼ cups Vegetable broth

Add the chicken substitute back into the pot and heat briefly.

Coarsely chop the parsley. Season with salt and pepper and top with the parsley.

• 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
• Salt
• Black pepper

Enjoy your meal!