Vegan Arroz Caldo
Author: 
Recipe type: Vegan
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This aromatic Filipino rice porridge, or Arroz Caldo, is true comfort in a bowl! Growing up, my family always enjoyed this during the colder months, and on special occasions like Christmas and New Year’s Eve. With bold flavors of ginger and garlic, and a kick of spice and fresh lemon zest, you’ll find yourself craving this recipe whenever you’re in the mood for something warm and cozy
Ingredients
Arroz Caldo:
  • • 4 teaspoons avocado oil, divided
  • • 8 oz vegan chick’n pieces
  • • 1 teaspoon kosher salt, plus more to taste
  • • 2 teaspoon fresh cracked black pepper, divided, plus more to taste
  • • 1 onion, diced
  • • ¼ cup fresh peeled and finely julienned ginger (about 4-inches of a large piece of ginger)
  • • 16 cloves fresh minced garlic
  • • 1 cup short grain rice, rinsed
  • • Zest of 1 large lemon, plus its juice, divided (should be about 2 tablespoons of lemon juice)
  • • ½ teaspoon red pepper flakes, optional
  • • ¼ teaspoon annatto powder, optional
  • • 8 cups vegan chick’n broth
  • • 1 bunch of green onion, white and light green parts cut into 1-inch pieces, dark green parts cut at a bias, divided
  • • 3 tablespoons low-sodium soy sauce
  • • 1 tablespoon vegan fish sauce
Garnishes:
  • • Fried garlic
  • • Chili oil
  • • Green onion
  • • Fresh lemon wedges
Instructions
  1. Heat 2 teaspoons of the oil in a soup pot or Dutch oven over medium heat. Once the oil is hot, add the chick’n and season with the salt and 1 teaspoon pepper. Cook, stirring often, until heated through and slightly crisped around the edges, 5 to 8 minutes. Using a slotted spoon, remove the chick’n and set aside.
  2. Heat the remaining 2 teaspoons of oil in the pot over medium heat. Once the oil is hot, stir in the onion, ginger, and garlic, and cook, stirring often, until the onion is translucent, and the ginger and garlic is fragrant, 2 to 3 minutes. Add the rice, lemon zest, remaining teaspoon of pepper, red pepper flakes, annatto powder, and stir to combine.
  3. Pour in the broth and the light green parts of the onion, gently scraping the bottom of the pot to remove and browned bits. Bring to a boil, reduce the heat medium-low, then cover and simmer until the rice is cooked and the broth has thickened, 15 to 20 minutes.
  4. Add the reserved chick’n pieces, stirring to combine. Simmer, covered, another 20 to 25 minutes.
  5. Mix in the soy sauce, vegan fish sauce, and reserved lemon juice. Taste and adjust seasonings if necessary. Serve immediately with chili oil, green onion, fried garlic and fresh lemon wedges, and enjoy!
Notes
If you want to prepare this recipe in just 20 minutes, you can do so by simply washing and freezing your rice the night before. To do so:

1. Wash and drain your rice. Transfer it to a freezer-safe bag and freeze overnight.

2. When you're ready, heat 2 teaspoons of oil in a pot over medium heat.

3. Once the oil is hot, stir in the onion, ginger, and garlic, and cook, stirring often, until the onion is translucent, and the ginger and garlic is fragrant, 2 to 3 minutes.

4. Add the frozen rice (no need to defrost), lemon zest, 1 teaspoon pepper, red pepper flakes, annatto powder, and stir to combine.

5. Pour in the broth and the light green parts of the onion, gently scraping the bottom of the pot to remove and browned bits. Bring to a boil, reduce the heat medium-low, then cover and simmer until the rice is cooked and the broth has thickened, 12 to 15 minutes.

6. During this time, you can cook your vegan chick'n according to package directions, if you choose to add it.

7. After 15 minutes, mix in the soy sauce, vegan fish sauce, and reserved lemon juice. Taste and adjust seasonings if necessary. Serve immediately with chili oil, green onion, fried garlic and fresh lemon wedges, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-arroz-caldo/