Tofurky Chick’n and Rice

Look at that color!

Go out and buy the biggest bottle of Frank’s you can – you’re going to need it!

Ingredients

Ingredient	Quantity
Tofurky Plant-Based Chick’n	1 Package
Jasmine Rice	2 1/2 Cups, Dry
Red Bell Pepper	2 1/2 Cups, Dry
Onion	1 Medium-Large
Garlic Cloves	3-4, or 2-3 Tablespoons Jarred Minced
Tomato Paste	1 6 oz (170 g) can
Vegetable Broth	1 package
Olive Oil	To Taste
Salt	To Taste
Black Pepper	To Taste
Red Crushed Pepper	To Taste
Linguica Seasoning¹	To Taste
Portuguese All Spice¹	To Taste

Chop red pepper, onion, and garlic.
Cook Tofurky Chick’n in large pot² according to package instructions. Set aside.
Sauté red pepper, onion, and garlic in olive oil until vegetables are soft.
Add Tofurky Chick’n back in with the package of vegetable broth and an equivalent amount of water.
Add salt, pepper, red crushed pepper, linguica seasoning, portuguese all spice, and tomato paste.
Bring to a boil.
Add 2 1/2 Cups of Jasmine rice. Turn temp down to low and cover.
Stir often so it doesn’t stick to the pan.
Cook until rice is soft, and liquid is gone (45 minutes)³
Let rest before serving to allow the rice to absorb any residual liquid.

Serve with Frank’s Red Hot!

Linguica Seasoning & Portuguese All Spice are optional, but add an extra spicy, sweet, and sour element. If you do use these spices, use sparingly; no more than a tablespoon’s worth each. ↩ ↩²
A dutch oven is perfect for this recipe. ↩
May need to add liquid until rice is done. ↩