Slow Cooker Arroz non Pollo - 11 pts

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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