Arroz con Quorn Naked Chik’n Cutlet Jardinero


I decided to try the Quorn Naked Chik’n Cutlet combined with rice. Puerto Rican’s have a dish that is compromised of rice and a protein mixed into the rice. So I decided that I was going to make this dish with the leftover barbecue mycoprotein cutlet from Quorn I had made the night before. This particular product is not pre-flavored so marinating it is a must. For those who are vegan, the product does contain egg. You can subsitute by marinating tofu or seitan.

I had previously marinated the Naked Chik’n Cutlet in olive oil, limejuice, salt, and pepper. At the end of cooking the Naked Chik’n Cutlet, I added barbecue sauce. For those who are vegan, you can use tofu or seitan and marinade.

Besides the Naked Chik’n Cutlet, I added a medley of frozen vegetables that included corn, green beans, green peas, and carrots. So I made a combination Arroz with the Naked Chik’n Cutlet Jardinero.


1 Quorn Naked Chik’n Cutlet diced or ½ cup of Quorn Chik’n Tenders
1 Cup of Mixed frozen vegetables (peas, green beans, carrots, corn)
2 tablespoons of Olive Oil
1 tablespoon of Sofrito (puree of onion, tomatoe, green pepper, cilantro salt & pepper)
1 cup of rice (brown will take longer than white)
½ teaspoon of Salt
Pinch of Pepper
½ teaspoon of Curry (for color or use 1 packet of Sazon with Annatto )
2 ¼ cups of water (you know you have enough water if you insert a spoon in the pot and it stands straight up my mom’s trick)


In a medium saucepan on medium heat, add the olive oil. When the olive oil heats up, put in the sofrito and let it cook for a minute. Add the diced Naked Chik’n Cutlet or tenders, mixed vegetables, salt, pepper, curry or Sazon with Annatto. Sautee all the ingredients till you see the vegetables get tender.

Add the Rice. Now here is where different cooks will sauté the rice with vegetables and then add water. Others will add the water, let it boil, then add the rice. It is really your preference. Once you add the water, it should cover the rice and vegetables. Again if you use the spoon test, it should stand straight up and not tilt over.
Cover the rice on medium heat and once you see the water starting to evaporate, mix the rice from the bottom to the top to ensure even cooking. Put the rice on low and cover again. You want the rice to be tender once you taste it. Because you have added other ingredients that are not meat based, the rice should be the main ingredient you want to cook. I usually will follow the rice cooking instructions on the packet.

Once the rice is tender you can serve it with beans and gravy and other vegetables.

Will you try this recipe with this product? What would you modify in the recipe?

Let us know how it comes out.



  1. Jack Abc Blog on March 31, 2011 at 1:38 pm

    Bought A Travel Salt And Pepper Shakers…

    […] hould be the main ingredient you want to cook. I usually will follow the rice co […]…

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