112-ounce bottle ale (optional, can be replaced with an additional 1 ½ cups vegetable broth)
2cupslong grain white rice
2roma tomatoesseeded and finely chopped
1cuppimento-stuffed green oliveshalved
Salt and pepper to taste
Make the Tempeh Pollo:
Stir the vegetable broth, soy sauce, lemon juice, poultry seasoning, liquid smoke, paprika and garlic together in a shallow dish. Add the tempeh and toss to coat. Marinate for at least 30 minutes, tossing every so often to distribute the marinade. (You can begin preparing the rice while the tempeh marinates.)
Coat the bottom of a large skillet with oil and place it over medium heat. Add the tempeh cubes, along with any excess marinade and cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
Make the Rice:
Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and bell peppers, and sauté until softened, about 5 minutes. Add the garlic and sauté 1 minute more.
Add the broth, ale (if using) rice, tomatoes, cumin, paprika and saffron. Stir a few times to incorporate. Raise the heat and bring to a simmer. Lower heat, cover, and simmer until the liquid is fully absorbed, about 20 minutes.
Remove from heat and allow to sit for 5 minutes. Uncover and fluff a few times with a fork. Stir in the olives, salt, pepper, and tempeh.