Crockpot Arroz non Pollo
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Olive Oil1 medium yellow onion, chopped1 small Carrot, chopped2 cloves Garlic, chopped1/2 tsp Oregano, ground1/2 tsp ground Cumin1/8 tsp Turmeric14.5 oz can diced tomatoes (with their juices)2 cups vegetable broth1 medium red bell pepper, chopped8 oz. fresh green beans, ends trimed cut into 1" pieces15.5 oz can chickpeas (drained and rinsed)3/4 cup salsa1/2 cupfrozen Peas, thawed1 cup cooked brown rice (prepared separately)
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.
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.
Nutritional Info 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
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