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5
from 1 vote
Slow Cooker Arroz non Pollo
Delicious Vegan Mexican Rice. Excellent depth of flavor.
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
314
kcal
Author:
Lois Carter Crawford
Ingredients
2
tablespoons
olive oil
1
medium
onion
(chopped)
10
baby
carrots
(or 3 large)
3
cloves
garlic
(minced)
½
teaspoon
dried oregano
½
teaspoon
ground cumin
⅛
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
¾
cup
salsa
(or ½ cup for slightly less spice)
½
cup
frozen peas
(thawed)
⅓
cup
sliced pimiento-stuffed green olives
(drained)
1
cup
brown rice
Instructions
Heat the oil in a medium skillet over medium heat.
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 ½ 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.
https://recipeideashop.com/slow-cooker-arroz-non-pollo/
Nutrition
Calories:
314
kcal
|
Carbohydrates:
50
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
518
mg
|
Potassium:
488
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
1244
IU
|
Vitamin C:
18
mg
|
Calcium:
84
mg
|
Iron:
2
mg