Slow Cooker Arroz non Pollo - 11 pts

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* Exported from MasterCook *

 

Slow Cooker Arroz non Pollo - 11

pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker

by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1 tablespoon olive oil

1 medium yellow onion -- chopped

1 small carrot -- chopped

2 cloves garlic -- chopped

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/8 teaspoon saffron threads

14 1/2 ounces diced tomatoes -- with their

juices

3 cups vegetable stock

1 small red bell pepper -- seeded and

chopped

8 ounces green beans -- ends trimmed

and cut into 1-inch lengths

1 1/2 cups chickpeas, cooked -- or one

15.5-oz can, drained and rinsed

salt and freshly ground pepper

to taste

1 cup converted rice -- or Valencia

rice

3/4 cup salsa -- of your choice

1/2 cup frozen peas -- thawed

1/3 cup sliced pimiento-stuffed green

olives -- drained

 

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 and cook for 2 minutes longer.

 

Transfer the vegetable mixture to a lightly oiled 4 to

6 quart slow cooker. Add the tomatoes, stock, bell

pepper, green beans, and chickpeas; season with salt

and pepper, cover, and cook on Low for 6 to 8 hours.

 

About an hour before the end of cooking time, stir in

the rice, cover, and cook on Low until tender.

 

About 10 minutes before serving, stir in the salsa,

peas, and olives, and cover. Taste to adjust the

seasonings before serving.

 

Serves 4.

 

Description:

" 11 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 530 Calories;

10g Fat (16.2% calories from fat); 18g Protein; 96g

Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol;

1574mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean

Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat.

 

NOTES : Low for 6 to 8 hours (rice added during last

hour of cooking).

 

4 to 6 quart cookers.

 

Slow cooking helps to deepen and enrich the flavors of

this vegetarian version of arroz con pollo that tastes

like the Spanish classic - but made with chickpeas

instead of chicken. If you want to make this recipe

with regular white or brown rice, cook the rice

separately and add to the slow cooker near the end of

the cooking time. You will also need to reduce the

amount of stock in the recipe by one cup. Turmeric may

be substituted for the saffron to add color.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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