Soy curls for the win again. This tasty skillet dinner cooks up in 1 pan, then pops in the oven to melt the vegan cheese. So simple and so yum!
3/4 bag (8 oz) Butler Soy Curls
2 poblano peppers, deseeded and chopped
1 onion, chopped
3 cloves garlic, minced or grated
1 red bell pepper, seeded and chopped
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 cup long grain rice(I used jasmine rice)
2 cups "no chicken" vegan broth
16-20 oz jar salsa verde
15 oz can cannellini beans, drained & rinsed
1/2 cup fresh cilantro, chopped
1 cup shredded vegan cheddar cheese
Avocado, scallions and lime wedges, for serving
1. Place soy curls in a bowl, break the longer strips up to create bite-sized pieces. Pour 2 cups boiling hot water over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls. I use my salad spinner to remove liquid then squeeze remaining water out in a towel. Preheat the oven to 425°F.
2. In a large oven-proof skillet over medium-high heat with 2 Tbsp oil, sauté poblano peppers for 4 minutes. Season well with salt. Add onions and soy curls and continue to cook 6-7 minutes. Stir in the garlic, red pepper, cumin, paprika, chili powder and a pinch of salt and pepper. Continue to sauté another 3 to 4 minutes. Stir in the rice and broth. Bring to a boil, cover and decrease heat to medium-low. Cook 15 minutes. Remove from heat.
3. Stir in the salsa verde, beans, and cilantro. Sprinkle cheese over rice mixture. Bake uncovered until the cheese is melted, approximately 10-15 minutes.
4. Serve with avocado slices, additional cilantro, and lime wedges.