1/4 c olive oil

1 scallion, sliced on the diagonal

2 large Spanish onions, sliced thinly (julienne cut)

1 T. minced garlic

2 T. organic tomato paste

1 T. Spanish paprika

2 c. brown basmati rice

4 c. filtered water

2 cubes vegan "chicken" flavored bouillon

1 package gardein chicken scallopini

If you have a paella pan, you may use that, or just heat a large frying pan over medium heat. Add the oil, and the gardein chicken. Warm through 2 minutes on each side, remove them to a plate covered with a paper towel. Place an inverted plate over the top to keep warm.

Add the onions to the pan, and cook for a long while, until the onions are well browned (not burnt) and carmelized. Then add the garlic, tomato paste and paprika. Cook for 3 minutes, do not brown.

Place rice in pan with above mixture, add water, stock and cover with lid. Bring to a boil over high heat, reduce heat to low and simmer until liquid is absorbed.

Slice the gardein chicken into the desired size, and place back into rice mixture. Stir until well coated. If cooked in paella pan, you may serve right from that. Otherwise, place in desired serving dish and chow down!

Yield: 4-6 servings