Delicious Vegan Mexican Rice. Excellent depth of flavor.
Add onions, carrots, garlic and spices and saute until onions are translucent and carrots are beginning to brown.
Transfer cooked onion mixture to a lightly greased 4- to 6-quart slow cooker.
Add the tomatoes, water, bouillon, bell pepper, green beans and chickpeas.
Season to taste with pepper.
Cover, cook on low for 6 to 8 hours.
Cook the rice separately and add to the crock pot about 1/2 hour before serving. Stir.
About 10 minutes before serving, add the salsa, peas and olives. Cover and cook for 10 minutes.
Serve with crusty bread.