Arroz Non Pollo

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 small carrot, chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon saffron threads or 1/8 teaspoon turmeric
• 1 (14 1/2 ounce) can diced tomatoes, with their juices
• 2 cups vegetable stock
• 1 small red bell pepper, seeded and chopped
• 8 ounces green beans, ends trimmed and cut into 1-inch lengths
• 1 (15 ounce) can chickpeas, drained and rinsed
• salt, to taste
• pepper, greshly ground if possible, to taste
• 1 cup brown rice or 1 cup rice, cooked
• 3/4 cup salsa, of your choice
• 1/2 cup frozen peas, thawed
• 1/3 cup sliced pimento stuffed olive, drained

Recipe

• 1 heat the oil in a large skillet over medium heat. add the onion and carrot, cover and cook until softened, about 5 minutes.
• 2 stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
• 3 transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
• 4 about 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.