More Great Recipes: Cuban | Vegetarian


Arroz Non Pollo


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Why I Love This Recipe

"I grew up eating arroz con pollo, but became vegetarian while I was in graduate school. Finding this easy-to-make comforting vegetarian adaptation of the recipe made me so happy. Now my husband and two little vegetarian boys love it too. While my parents don't love it as much as the 'real thing,' they enjoy it as well." - Jessica M. Valenzuela


Ingredients You'll Need

1 tbsp olive oil
1 chopped yellow onion
1 small chopped carrot
2 chopped garlic cloves
1⁄2 tsp dried oregano
1⁄2 tspn cumin
14.5 ounce can diced tomatoes
2 cups vegetable stock
1 chopped red bell pepper
8 ounces of chopped green beans
5 ounce can of drained chickpeas
salt and pepper to taste
3⁄4 cup salsa
1⁄2 cup frozen peas
1⁄3 cup sliced green olives
10 ounces of yellow rice (Mahatma is a vegetarian brand)


Directions

Put onion, carrots, garlic, tomatoes, bell peppers, green beans, chickpeas, vegetable stock, oregano, and cumin in a lightly oiled 4-6 quart slow cooker


Cook on low for 6 to 8 hours


Add the rice one hour before the end of cooking time


Add the salsa, peas, and olives ten minutes before serving.


Questions, Comments & Reviews


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