Tex-Mex Skillet Mock Chicken and Rice

There are many different brands of Mock Chicken, in fact, Target now carries a brand in their frozen section.  For this dish I used Beyond Meat and diced into medium pieces.  I ended up making a bit more of the salsa/vegan sour cream sauce and added a teaspoon of garlic chili sauce to give it an extra kick.

Tex-Mex Skillet Mock Chicken and Rice

Food Network Recipe – adapted

3/4         cup salsa verde – I used our favorite store bought salsa

1/2         cup vegan sour cream

3/4         cup water

2            tablespoons extra-virgin olive oil

1            12 oz. bag small broccoli florets (about 4 cups)

1            large red bell pepper, diced  (I used yellow)

3            scallions, sliced  (I used red onion)

3            cloves garlic, minced

Kosher salt and freshly ground pepper

1            teaspoon ground cumin

2            cups diced Mock Chicken (I used Beyond Meat brand)

3            cups cooked brown rice

1 3/4      shredded Mexican vegan cheese

Preheat the broiler.  Whisk the salsa, sour cream and 3/4 cup water in a bowl.

Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat.  Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper.  Cook, stirring, until softened, about 6 minutes.  Add the cumin and stir until toasted, 30 seconds.

Stir in the mock chicken, rice, salsa mixture and 1 teaspoon salt.  Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1-2 minutes.  Fold in half of the vegan cheese, top with the rest.  Broil until the vegan cheese melts,  2-4 minutes.  Tope with the scallion greens.