VEGAN ARROZ CON POLLO

1. Shred the vegan chicken with your hands or using two forks.
2. In a large saucepan over medium heat, add the rice and CONTINUALLY stir until the rice turns a light brown.
3. Add the garlic, onion, and salt. Stir the rice until it turns golden.
4. Add the tomato sauce, bouillon and water. Increase the heat to medium-high.
5. Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid.
6. Mix in the shredded vegan chicken, peas, and carrots.
7. Remove the rice from the heat and fluff with fork. Top with avocado, lime juice and cilantro. Enjoy!