Vegan Arroz con Pollo

Ingredients:

-5 oz. Vegan Chicken

-1/4 medium Onion, sliced

-1/4 cilantro, chopped

-1 cup White Rice

-2 cups water

-2 tablespoons Sazón

-2 tablespoons Better Than Bouillon No Chicken Base

-4 tablespoons Oil

-1 package Chao Vegan Cheese Slices

-1 4.5 oz. can Green Chiles

-1 1/2 cup Plant Milk

The Following Seasonings to Taste:

-Seasoning Salt

-Black Pepper

-Ground Oregano

-Dried Thyme

-Ground Cumin

Directions:

Prepare the rice: heat two tablespoons of oil in a small pot on medium high heat. Add the rice and toast the rice in the oil for about a minute. Add the sazón and the black pepper. Continue to stir and toast the rice until slightly golden brown. Add the water and stir in the Better Than Bouillon. Cover the rice and reduce the heat to low. Allow the rice to cook for 20-25 minutes
For the chicken, heat the remaining oil in a large skillet. Add the chicken, onion, and cilantro. Then, add the seasonings and continue to sauté until the chicken is browned and fragrant
Finally for the queso, dice the cheese into 1/2 cubes. Heat a small saucepan on medium low heat. Add the cheese and half of the plant milk. Continuously whisk the cheese until it is melted. Gradually add more milk until it reaches your desired consistency. Add the green chiles, seasoning salt, and pepper to taste. Stir well to combine and simmer for an additional 2 minutes
Assemble the arroz con pollo by layering the rice, chicken, and drizzle the cheese on top.