Arroz Non Pollo Recipe

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

How to Make Arroz Non Pollo

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and carrot; cover and cook until softened, about 5 minutes.
2. Stir in the minced garlic, oregano, cumin, and saffron (or turmeric). Cook for 2 minutes more.
3. Transfer the vegetable mixture to a lightly oiled 4-6 quart slow cooker.
4. Add the crushed tomatoes, vegetable stock, chopped bell pepper, green beans, and rinsed chickpeas.
5. Season generously with salt and pepper.
6. Cover and cook on low for 6-8 hours, or until the vegetables are tender.
7. About 10 minutes before serving, stir in the salsa, frozen peas, sliced olives, and cooked rice. Cover and let it heat through.