Arroz Non Pollo - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
1 small carrot, chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon saffron threads or 1/8 teaspoon turmeric
1 (14 1/2 ounce) can diced tomatoes, with their juices
2 cups vegetable stock
1 small red bell pepper, seeded and chopped
8 ounces green beans, ends trimmed and cut into 1-inch lengths
1 (15 ounce) can chickpeas, drained and rinsed
salt, to taste
pepper, greshly ground if possible, to taste
1 cup brown rice or 1 cup white rice, cooked
3/4 cup salsa, of your choice
1/2 cup frozen peas, thawed
1/3 cup sliced pimento stuffed olive, drained

Preparation

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.