Arroz Non Pollo

"Vegetarian version of the Spanish classic, but made with chickpeas instead of chicken."
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
6hrs 15mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.
  • Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
  • 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.
  • About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.

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Reviews

  1. Not bad! Very simple to make. Not sure why it needs to be made in a crock pot for 6 hours- the flavors aren't very complicated. This was a good Sunday night dinner for me.
     
  2. Quite nice! Left out carrot, peas and olives (just a taste preference on my part) and did 2C brown rice, since that's what came in the pre-steam bag. Ended up with five servings rather than four, which works very well for a week of brown bag lunches. :D
     
  3. Excellent! I too, followed Kumquat's suggestions and did not use a crockpot. I used tumeric, and made a full cup of uncooked rice. We all loved it! Thanks very much for sharing it.
     
  4. Selected RuthlessWr's recipes for Pick a Chef 2006. This is the first of her 3 recipes I will try. BF and I were extremely pleased with how this recipe turned out. I have never tried Arroz Con Pollo (before I became a vegetarian) and this was awesome! Since I don't own a crockpot, I adapted for the stovetop by reducing the stock by 1 cup, and simmered for about 15 minutes, then added rice mixture and simmered for another 5-10. I never tried converting a crockpot recipe to the stovetop before, but everything was cooked perfectly. I used saffron rather than turmeric, and I wasn't really sure whether I was supposed to measure the cup of rice before or after it was cooked, so I decided to cook 1/2 cup of uncooked rice, and that was the extent of the changes. BF had a third helping, which is almost unprecedented, but I didn't because I'm always watching my weight. Would have finished the whole thing, because it tasted so good. Very colorful too. Going into my keepers cookbook. Definitely a 5+ star recipe. Next time I make this I might add more olives. Thanks very much!
     
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RECIPE SUBMITTED BY

I currently live in Alabma, but have lived many places, including 4 years in Brazil. I love to travel and learn about languages and cultures around the world. I have a husband and two teenaged daughters and we live a very active family life. I work full time as a programmer, so between that and sports and plays and church, I don't have a lot of time to cook. For years I just threw whatever on the table, but lately I've become more aware of what I eat and how I prepare it. I'm trying to stay away from processed foods and cook more from scratch. I've discovered that I love it!
 
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