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Export 15 ingredients for grocery delivery
Step 1
Skip this step if using store-bought chick-un strips. To rehydrate and season the soy curls, place in a large bowl. Cover with 2 cups of salty broth OR water seasoned with any vegan chicken-flavor seasoning you like. *I used water and 2 tablespoons of my DIY "chicken" broth mix. Let the soy curls soak for 15 minutes, then drain, and squeeze the soy curls to remove excess water. Set aside.
Step 2
Preheat the oven to 400 degrees, and preheat a large, 12-inch cast iron skillet over medium heat (see Notes).
Step 3
Add the oil, onion, poblano, and jalapenos to the pan. Stirring occasionally, cook for 8 to 10 minutes or until the onion is translucent.
Step 4
Add the rehydrated soy curls (or vegan chicken) to the pan, and cook for 3 to 5 minutes or until lightly browned. Add the cumin, chili powder, garlic powder, and a generous pinch of both salt and pepper. Stir frequently, and cook for 1 to 2 minutes.
Step 5
Stir in the rice and cook 1 to 2 minutes, just until lightly toasted. Add 2 cups of water. Bring to a boil. Cover the skillet, reduce heat to the lowest setting, and cook 12 to 14 minutes or until the rice is soft. Add the salsa verde, beans, ½ cup shredded cheese, and ½ cup chopped cilantro to the skillet. Stir well. Remove from heat, and top with the remaining 1 cup shredded cheese.
Step 6
Cover the skillet with foil (or use an oven-safe lid). Bake for 10 minutes or until the cheese is melted. Tip: using a lid or foil traps moisture inside and is the key to perfectly melted vegan cheese!
Step 7
Serve with avocado, cilantro, and a squeeze of fresh lime.
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