Arroz Non Pollo
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 medium yellow onion, chopped ⓘ
- 1 small carrot, chopped ⓘ
- 2 garlic cloves, chopped ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/8 teaspoon saffron threads or 1/8 teaspoon turmeric
- 1 (14 1/2 ounce) can diced tomatoes, with their juices
- 2 cups vegetable stock ⓘ
- 1 small red bell pepper, seeded and chopped ⓘ
- 8 ounces green beans, ends trimmed and cut into 1-inch lengths ⓘ
- 1 (15 ounce) can chickpeas, drained and rinsed ⓘ
- salt, to taste ⓘ
- pepper, greshly ground if possible, to taste ⓘ
- 1 cup brown rice or 1 cup white rice, cooked ⓘ
- 3/4 cup salsa, of your choice ⓘ
- 1/2 cup frozen peas, thawed ⓘ
- 1/3 cup sliced pimento stuffed olive, drained ⓘ
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.
- Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
- Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
- About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.
Nutrition & Diet Analysis (per serving)
814
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).