Go Back
Print
Slow Cooker Arroz non pollo

Slow Cooker Arroz non Pollo

Delicious Vegan Mexican Rice. Excellent depth of flavor.

Course Main Course
Cuisine American, Mexican
Keyword Arroz non Pollo, Mexican rice
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Author Recipe Idea Shop/Lois Carter Crawford based on Robin Robertson's recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 10 baby carrots (or 3 large)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon saffron threads
  • 1 14.5-ounce can diced tomatoes (with juice)
  • 3 cups water
  • 3 cubes vegetable bouillon
  • 1 whole red bell pepper (seeded & diced)
  • 8 ounces green beans (trimmed)
  • 1 15.5-ounce can chickpeas (drained & rinsed)
  • Pepper to taste
  • 3/4 cup salsa (or 1/2 cup for slightly less spice)
  • 1/2 cup frozen peas (thawed)
  • 1/3 cup sliced pimiento-stuffed green olives (drained)
  • 1 cup brown rice

Instructions

  1. Heat the oil in a medium skillet over medium heat.
  2. Add onions, carrots, garlic and spices and saute until onions are translucent and carrots are beginning to brown. 

  3. Transfer cooked onion mixture to a lightly greased 4- to 6-quart slow cooker. 

  4. Add the tomatoes, water, bouillon, bell pepper, green beans and chickpeas. 

  5. Season to taste with pepper. 

  6. Cover, cook on low for 6 to 8 hours. 

  7. Cook the rice separately and add to the crock pot about 1/2 hour before serving. Stir. 

  8. About 10 minutes before serving, add the salsa, peas and olives. Cover and cook for 10 minutes. 

  9. Serve with crusty bread.

https://recipeideashop.com/slow-cooker-arroz-non-pollo/