Ingredients for Arroz Non Pollo
- Olive Oil
- Yellow Onion
- 1 medium carrot, chopped
- Garlic Cloves
- Dried Oregano
- Ground Cumin
- Saffron Threads
- Diced Tomatoes
- 4 cups vegetable stock
- Red Bell Pepper
- 1 cup green beans, trimmed and halved
- 1 (15 ounce) can chickpeas, rinsed and drained
- Salt and pepper to taste
- Pepper
- Brown Rice
- 1/2 cup salsa
- Frozen Peas
- Pimento Stuffed Olive
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How to Make Arroz Non Pollo
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and carrot; cover and cook until softened, about 5 minutes.
- Stir in the minced garlic, oregano, cumin, and saffron (or turmeric). Cook for 2 minutes more.
- Transfer the vegetable mixture to a lightly oiled 4-6 quart slow cooker.
- Add the crushed tomatoes, vegetable stock, chopped bell pepper, green beans, and rinsed chickpeas.
- Season generously with salt and pepper.
- Cover and cook on low for 6-8 hours, or until the vegetables are tender.
- About 10 minutes before serving, stir in the salsa, frozen peas, sliced olives, and cooked rice. Cover and let it heat through.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
40g
Fat
4g
Carbs
27g
