This recipe was previously posted as a vegan recipe, but thanks to a helpful reader, I've updated it to "meatless". This is a spin on a classic dish for those looking to cut out meat from their dinner plate. <br /> <br />If just looking for meat free, follow as directed below. If vegan or vegetarian, you'll need to swap the vigo rice for long grain white rice and add 1/2 teaspoon saffron threads to the veggie stock as it heats up. Either way - it's delicious! <br /> <br />This recipe is adapted from the Arroz con Pollo recipe in the Williams-Sonoma "Essential of Latin Cooking". I kept this traditional with peppers and peas but you can add mushrooms, asparagus, and whatever else you like. Don't even think about making this without a glass of sangria :)

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