I don’t eat chicken. I love tempeh (seriously love it). So I attempted altering a recipe for arroz con pollo in Mexican Everyday to make it vegetarian. It was mostly successful: it tasted good and was a much healthier version of the meaty alternative, but was very uniform in color except for the flecks of cilantro used to garnish it. I suppose with white rice there would have been a bit more variation, but I have a bin of brown rice around. While I like for food to look pretty, sometimes an ugly meal suits me just fine (especially with a hefty spoonful of sour cream and a pour of salsa).
Spicy Tempeh and Brown Rice with Black Beans
2 Tbsp vegetable oil
1 package tempeh (10-12 oz)
2 1/2 Tbsp ground ancho chile powder
1 medium white onion
1 cup brown rice, rinsed and drained
4 garlic cloves, peeled and finely chopped
2 cups vegetable broth
1 15-oz can black beans, rinsed
1/3 cup chopped cilantro
sour cream and salsa for serving
Slice the tempeh into 1/4-inch thick pieces. Sprinkle both sides with some salt and one tablespoon of the ancho chile. Heat the oil in a medium large heavy pot over medium-high heat (a Dutch oven works well). Brown the tempeh and remove to a dish leaving behind as much oil as possible.
Add the onion and rice to the pot and stir for a few minutes. Add the garlic and the rest of the chile powder and cook for about a minute. Add the broth and a teaspoon of salt. Bring to a boil, then reduce the heat to medium-low and cover. Cook for 30 minutes.
Uncover the pot and add the tempeh and beans. Stir together and cook for about 15 more minutes (or until the rice is done). Add the cilantro and stir.
Serve with the sour cream and salsa.