Southwest Chick’n and Quinoa Skillet
This delicious and easy Southwest Chick’n and Rice Skillet is a one-pan meal that’s perfect for weeknights and meal-prep! Protein-packed seasoned soy curls, fluffy rice, sweet corn, hearty black beans, and creamy avocado come together for a recipe that’s not only bursting with flavor, but also nutritious! A win-win!
Ingredients
Southwest-Style Seasoning Mix:
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
Ingredients:
- 4 ounces dehydrated soy curls (about 2 cups)
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon poultry seasoning
- 1 cup diced red onion (about 1 small onion)
- 1 cup diced red bell peppers (about 1 pepper)
- ¾ cup diced poblano peppers (about 1 pepper)
- 1/3 cup deseeded, deveined, and minced jalapeño pepper (about 1 large jalapeño)
- 6 cloves fresh minced garlic
- 1 cup uncooked quinoa, rinsed
- 1 14.5-ounce can fire-roasted tomatoes, with juice
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained and rinsed
- ½ cup fresh chopped cilantro, plus more for garnish
- 1 ½ cups vegetable broth
- ½ cup tomato sauce
- ¼ cup fresh lime juice (about 2 limes)
- 1 cup vegan cheddar shreds
For Serving:
- Thinly sliced avocado
- Hot sauce of choice
Instructions
- To make the seasoning mix, combine all the ingredients in a small bowl and set aside.
- Soak the soy curls in hot water for 8 to 10 minutes.
- After the soy curls have soaked, drain and squeeze out the excess water through a fine-mesh sieve or cheesecloth.
- Next, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Once the oil is hot, add the soy curls and poultry seasoning and cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.
- Transfer the soy curls to a plate and set aside.
- In the same skillet, heat the remaining tablespoon of oil over medium heat.
- Once the oil is hot, add the onions, peppers, and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes.
- Add the garlic and sauté another 1 to 2 minutes.
- Next, pour in the quinoa, diced tomatoes with their juice, beans, corn, and cilantro, and mix well.
- Pour in the broth, seasoning mix, tomato sauce, and lime juice and stir gently.
- Increase the heat to high and bring the mixture to a boil.
- Once at a simmer, reduce the heat to low, cover, and simmer until the quinoa has absorbed all the liquid, 20 to 25 minutes, stirring occasionally.
- Stir in the reserved soy curls until combined
- Remove the lid and fluff the quinoa with a fork.
- Sprinkle the cheddar shreds evenly over the mixture, cover, and let the residual heat melt the cheese, about 5 minutes.
- Garnish with cilantro and serve warm with avocado wedges and your favorite hot sauce. Enjoy!
Video
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