Arroz Non Pollo

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Vegetarian version of the spanish classic, but made with chickpeas instead of chicken.

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Steps

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Heat the oil in a large skillet over medium heat.

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Add the onion and carrot , cover and cook until softened , about 5 minutes.

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Stir in the garlic , oregano , cumin , and saffron or turmeric and cook for 2 minutes longer.

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Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker.

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Add the tomatoes , vegetable stock , bell pepper , green beans , and chickpeas.

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Season with salt and pepper , cover and cook on low for 6 to 8 hours.

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About 10 minutes before serving , stir in the salsa , peas , olives , and cooked rice and cover.

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Ingredients

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olive oil, yellow onion, carrot, garlic cloves, dried oregano, ground cumin, saffron threads, diced tomatoes, vegetable stock, red bell pepper, green beans, chickpeas, salt, pepper, brown rice, salsa, frozen peas, pimento stuffed olive