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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,431.5 mg
  • Total Carbs: 61.0 g
  • Dietary Fiber: 12.0 g
  • Protein: 10.6 g

View full nutritional breakdown of Crockpot Arroz non Pollo calories by ingredient
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Crockpot Arroz non Pollo

Submitted by: J3NN1B0T

Introduction

a vegan version of the spanish classic! a vegan version of the spanish classic!
Number of Servings: 4

Ingredients

    1 tbsp Olive Oil
    1 medium yellow onion, chopped
    1 small Carrot, chopped
    2 cloves Garlic, chopped
    1/2 tsp Oregano, ground
    1/2 tsp ground Cumin
    1/8 tsp Turmeric
    14.5 oz can diced tomatoes (with their juices)
    2 cups vegetable broth
    1 medium red bell pepper, chopped
    8 oz. fresh green beans, ends trimed cut into 1" pieces
    15.5 oz can chickpeas (drained and rinsed)
    3/4 cup salsa
    1/2 cupfrozen Peas, thawed
    1 cup cooked brown rice (prepared separately)

Directions

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 turmeric 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, and cooked rice and cover.

Number of Servings: 4

Recipe submitted by SparkPeople user J3NN1B0T.






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