On Sunday afternoons, I like to make a dish that Jeff and I can eat for lunches in the coming week.
I try to make things that are interesting and satisfying enough that we won’t be dreading lunchtime come Wednesday, or worse yet, end up blowing money on lunch out. I also like to keep the cost to a minimum (of course). In the winter this usually means a rice and bean dish, soup, or chili of some sort.
This week, it was arroz sin pollo, an inexpensive and nutritious dish that I made in the crockpot!
Crockpot Arroz Sin Pollo Recipe
2 garlic cloves, pressed
1/2 t oregano
1/2 t cumin
1/8 t turmeric
1 can (14.5 oz) diced tomatoes
2 cups vegetable stock
1 red or green pepper, chopped
1 cup frozen green beans
1 1/2 cups cooked chickpeas (or one 15.5 oz can, drained)
1 cup white or brown rice, cooked
3/4 cup salsa
1/2 cup frozen peas
1/3 cup sliced green olives
salt & pepper to taste
olive oil
Heat a bit of olive oil in a skillet over medium heat. Add the onion and carrot and cook until softened, about 5 minutes. Add the garlic, oregano, cumin, and turmeric and cook another 2 minutes.
Transfer the cooked veggies to a crockpot that’s been sprayed with cooking spray, and add everything except the rice, salsa, peas, and olives. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
15 minutes before serving, stir in the remaining ingredients, cover and continue cooking until most of the liquid is absorbed by the rice.
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