Description
Creamy basmati rice cooked in a tomato and vegetable stock base with sautéed poblanos and Impossible Burger. Seasoned with chili powder, cumin, and red pepper flakes.
Overview
Spanish rice, also known as Mexican rice, is typically a side dish. With the addition of poblano peppers and Impossible Burger for this recipe it can easily be elevated to the main course. If you have another brand of crumbles in mind you can easily make the swap for this recipe.
Spiciness can be subjective but this meal is more on the mild side of the spectrum. For an even milder adaptation you can use bell peppers instead of poblanos and omit the red pepper flakes. The result is a very flavorful and aromatic dish that is very easy to make. This version, aside from being vegan, is also gluten free.
Cooking Notes
Prep work
Begin by peeling and mincing the garlic. Chop a small yellow onion or half of a red onion. Then chop the celery to a medium size. Lastly, dice the poblano and then place all the veggies in a bowl and set off to the side.
Measuring the spices
Measure the spices, sugar, salt, and the bay leaf in a small bowl. Alternatively, you can opt to add the spices individually during the cooking phase.
Sautéing the veggies and Impossible Burger
Bring a skillet up to medium heat and add a tablespoon of olive oil. Then add the garlic, onion, celery, and poblano. Cook until the onion starts to turn translucent. Add the Impossible Burger and cook until it starts to brown. Stir frequently to ensure that nothing sticks to the pan.
Cooking the rice
For this recipe we used basmati rice but jasmine rice will also work. After the Impossible Burger is cooked, add the diced tomatoes, tomato sauce, rice, spices, and veggie broth. Stir to combine the ingredients and bring to a boil. Then reduce the heat to simmer, place the lid on the pan, and cook for 20 minutes.
After the time elapses remove the lid and stir to fluff the rice. Use a serving spoon to place the rice in a bowl. This meal goes great with some tortilla corn chips. Enjoy! 🙂
Storage
Place any remaining leftovers in your storage container of choice. The leftovers should keep nicely for up to a week in the refrigerator before the freshness starts to taper off.
If you like this recipe be sure to check out our other recipes below:
Ingredients
2 cloves garlic, minced
1/2 red onion, chopped
1/4 cup celery, chopped
1 medium poblano, diced
1 (12 oz) package Impossible Burger
1 (14.5 oz) can crushed tomatoes
1 (14.5 oz) can tomato sauce
3 cups veggie broth
1 1/2 cups basmati rice
1 teaspoon salt
1 bay leaf
1/2 teaspoon red pepper flakes
1 Tbsp. chili powder
1 teaspoon sugar
1/2 teaspoon cumin
Directions
- Bring a skillet or Dutch Oven up to medium heat and add a tablespoon of olive oil. Add the garlic, onion, celery, and poblano. Sauté until the onion starts to turn translucent. Then add the Impossible Burger and cook until browned.
- Stir in the diced tomatoes, tomato sauce, veggie broth, rice, sugar, and spices.
- Bring to a boil and then reduce to a simmer. Cover with a lid and cook for 20 minutes or until the rice is tender.
- Remove the bay leaf and fluff the rice before serving.