4 cups cooked rice
2 1/2 cups vegetable juice (The kind that is mostly tomato)
1 cup chunky salsa
4 frozen vegan chicken fillets (I use Gardein "Chik'n Scallopini")
2 tablespoon diced pimentos
1. Put all of the ingredients except pimentos in a pan and simmer at medium heat for 20 minutes.
2. Stir occasionally, scraping the bottom of the pan to get any bit that is sticking.
3. Add pimentos after about 15 minutes or 5 minutes before removing it from stove.
Source of recipe: Inspired by the ethnic classic, made easy and vegan by me.