Delicious and Easy Arroz Non Pollo Recipe

Are you tired of the same old chicken and rice recipe? How about trying something new that’s both vegan and full of flavor? I present to you, Arroz Non Pollo, a delicious alternative to the classic Arroz con Pollo.

As a chef specializing in Brazilian and American cuisine, I believe that it’s important to introduce people to new flavors and dishes. Arroz Non Pollo is one such dish that is inspired by the traditional Puerto Rican Arroz con Pollo but features chickpeas instead of chicken, making it a fantastic option for those who follow a vegetarian or vegan diet.

Intrigued yet? This dish isn’t just for vegetarians, it’s for everyone who wants to try something different. It’s satisfying, flavorful, and will leave your taste buds exploring different sensations. So let’s get this started and discover how you can put together this easy-to-make dish at home. Get ready for a delightful ride!

Why You’ll Love This Recipe

Arroz Non Pollo
Arroz Non Pollo

Have you ever craved a delicious and filling arroz con pollo, but didn’t have the time or the inclination to cook chicken? Look no further than this mouthwatering vegan alternative – arroz non pollo!

You cannot go wrong with this recipe. It is packed with flavor from a host of spices, including saffron threads, turmeric, ground cumin, and dried oregano that will satisfy your taste buds. This dish is also loaded with hearty ingredients like chickpeas, green beans, red bell pepper, diced tomatoes, and brown rice that will keep you going all day long.

The best part? You can make it entirely plant-based and still achieve a fantastic flavor profile without sacrificing any nutritional value. The omission of poultry makes this recipe lighter and healthier than traditional arroz con pollo without losing any of the fantastic flavors that make it such a beloved dish.

Whether you’re making it for your vegan friends or family or trying to explore more plant-based options in your diet, this recipe has got you covered. Don’t settle for bland or uninspired food when you could sink into a hearty bowl of arroz non pollo.

So what are you waiting for? Grab the ingredients and give this recipe a try. You’ll be blown away by how delicious and satisfying it is – even without the meat!

Ingredient List

 A colorful and flavorful twist on classic Spanish rice
A colorful and flavorful twist on classic Spanish rice

Here is a list of ingredients you’ll need to prepare this delicious and flavorful Arroz Non Pollo Recipe:

Main Ingredients:

  • 2 cups brown rice
  • 2 cups water
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup fresh or frozen green beans
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes
  • A pinch of saffron threads or powdered turmeric

Spice Mix:

  • 2 tsp. ground cumin
  • 2 tsp. dried oregano
  • 4 garlic cloves, minced


  • 1 small carrot, chopped
  • 1 medium yellow onion, chopped

Cooking Base:

  • 2 Tablespoons of extra-virgin olive oil
  • Salt and black pepper to taste

The above ingredients can be easily found in your local supermarket or grocery store, and some of them might already be in your pantry. No fancy or complicated elements are required, just the right ingredients and a bit of creativity!

The Recipe How-To

 This vegan Arroz Non Pollo will make your taste buds dance with joy
This vegan Arroz Non Pollo will make your taste buds dance with joy

Now that we have discussed the ingredients in detail, let’s dive into how to make the Arroz Non Pollo. This recipe is a vegan arroz con pollo variation, meaning it has no chicken in it. However, it is still packed with flavor and a great alternative for vegetarians or those who simply want to try something new.

Step 1: Sauté Onion and Garlic

First things first, heat 2 tablespoons of olive oil in a large pot over medium heat. Once heated, add in your chopped yellow onion and cook for about 5 minutes until it softens. Add minced garlic cloves and stir for about 30 seconds until fragrant.

Step 2: Add Vegetables and Rice

Now that your onion and garlic mixture is ready, add in a diced green bell pepper, chopped carrot, and half a cup of green beans. Cook until vegetables are almost tender. At this point you can also add salt, pepper, turmeric, saffron threads, ground cumin, dried oregano to taste.

After your vegetables start to soften you will need to add your rice! You can use either brown rice or white rice depending on your preference. Add one and a half cups of rice to the pot and cook it so that all rice kernels are coated with the vegetable mixture.

Step 3: Add Diced Tomatoes and Chickpeas

Once your rice is completely coated with the vegetable mixture, you can then add drained chickpeas and a can diced tomatoes (14 oz). Stir the contents of the pot so they mix together well.

Step 4: Cook it All Up!

Pour three cups of low-sodium chicken broth into your pot of vegetables and rice. If you want this recipe completely vegan friendly then change it up with low sodium vegetable broth instead of chicken broth. The next step is simple – bring everything to a boil, then reduce the heat to low. Cover the pot and let the dish simmer for around 40-50 minutes, or until the rice is fully cooked.

Step 5: Enjoy!

Once your arroz non pollo is fully cooked, you can turn off the heat and let it sit for about five minutes. This helps in making sure that all of the flavors fully blend together. You can serve this dish with a side of salsa or even make it into a one-pot-meal by adding boneless chicken, vegan chicken breast or con gandules. And you are done! You now have a flavorful arroz non pollo that is perfect for any occasion.

Substitutions and Variations

 A delicious and hearty meal that's perfect for any day of the week
A delicious and hearty meal that’s perfect for any day of the week

One of the best things about cooking is that you can always make a recipe your own. Arroz Non Pollo is no exception. Here are some substitutions and variations that you can try to make this dish even more enjoyable.

– Vegetarian: This recipe is already vegetarian, but if you want to take it a step further, you could use vegetable broth instead of chicken broth or add other vegetables like broccoli or peas for extra nutrients.

– Vegan: To make this dish completely vegan, simply remove the dairy-based ingredients and replace them with plant-based alternatives. Instead of butter or cheese, try using vegan butter or nutritional yeast to give the dish a cheesy flavor.

– Spanish rice: To make arroz con gandules, omit the chickpeas and green beans and add in some pigeon peas, also known as gandules. This will give your rice a unique and authentic Puerto Rican flavor.

– Grain swap: If you prefer white rice over brown rice, go ahead and substitute it 1:1 in this recipe. The cooking time may be slightly shorter so keep an eye on it while it cooks.

– Pressure cooker/slow cooker: This recipe is well-suited for one-pot cooking. You can use either a slow cooker or a pressure cooker to cook this dish more conveniently without compromising its taste.

These are just some of the many ways that you can play around with the Arroz Non Pollo recipe to make it your own. Experiment with different spices, herbs, and vegetables to create your own perfect combination.

Serving and Pairing

 You won't even miss the chicken in this tasty rice dish
You won’t even miss the chicken in this tasty rice dish

Once your Arroz Non Pollo is cooked to perfection and all the ingredients are mingled together nicely, it is time to serve this delicious and colorful dish to your family, friends or guests. This vegan version of the traditional Puerto Rican arroz con pollo is a great option if you’re looking for something healthier, lighter, and plant-based.

Serve this flavorful and aromatic rice dish alongside a side of crisp tortilla chips or toasted bread. A refreshing salsa on top can bring out the flavors of the dish and make it even more appetizing with the added tanginess of the sauce. Be sure to keep an extra bowl of salsa on hand, as some people may want to add that little bit extra to their portion.

To make it a complete meal, pair the Arroz Non Pollo with a simple salad consisting of greens like lettuce or spinach, diced tomatoes, and cucumbers. The lightness of the salad will balance out the richness and heartiness of the rice dish. You can also add some grilled veggies like zucchini, yellow squash or eggplant for an extra bit of nutrition.

This flavorful vegan Arroz Non Pollo pairs well with a cold beer or fruit-infused water. For those who enjoy wine, a light and crisp white wine like Pinot Grigio would be perfect to balance out the strong flavors in this dish.

This colorful non pollo recipe has all it takes, with its playful mixture of chickpeas, green beans, red bell pepper, diced tomatoes and a combination of saffron threads, turmeric, ground cumin and dried oregano seasoning. In just one plate full of rich flavors lay everything that you need for complete satisfaction- protein from chickpeas, fiber from brown rice, vitamins from vegetables and tantalizing aroma coming from garlic cloves infused olive oil- all served hot straight from your kitchen.

Make-Ahead, Storing and Reheating

 Add a pop of protein with some black beans or tofu
Add a pop of protein with some black beans or tofu

The best thing about this Arroz Non Pollo recipe is that it can be made ahead, making it a perfect option for meal prep or for those who like to plan ahead. To make the most of your time, consider cooking up a big batch and storing it in the fridge or freezer for later use.

If you decide to make the recipe ahead of time, it is important to let it cool completely before storing it in an air-tight container. When stored properly in the fridge, the dish will last up to 5 days. For even longer storage, you can store the recipe in the freezer for up to 3 months.

To reheat the Arroz Non Pollo, there are two easy methods: using a microwave or stovetop. If reheating in the microwave, place a portion of rice on a microwave safe dish and cover with a damp paper towel. Heat on medium heat for 1-2 minutes or until heated through.

For stovetop reheating, put a small amount of olive oil in a pan over medium heat. Add the refrigerated or frozen rice to the pan and cover with a lid. Cook for 5-10 minutes, stirring occasionally until heated through.

Whether you choose to store leftovers in the fridge or freezer, reheating this dish should be effortless and straightforward. I highly recommend giving this method a try when preparing your next meal!

Tips for Perfect Results

 This dish is sure to fill you up and leave you feeling satisfied
This dish is sure to fill you up and leave you feeling satisfied

Cooking rice can be tricky, but don’t worry, here are some tips to help you achieve perfect results with the Arroz Non Pollo recipe.

1. Rinse the rice

Before cooking the rice, it is important to rinse it well with water. This helps remove excess starch which can cause the rice to become sticky and mushy.

2. Use the right amount of water

The ratio of water to rice is crucial for the success of any rice recipe. For this recipe, use 2 cups of water for every 1 cup of rice. If you want your rice to be fluffier, reduce the amount of water slightly.

3. Flavor the cooking liquid

To add extra flavor to your Arroz Non Pollo, consider using chicken or vegetable broth instead of water, or add saffron threads, turmeric or ground cumin to the cooking liquid.

4. Let it Rest

Once you have cooked your rice, resist the temptation to serve it immediately as it needs time to rest, allowing the grains to firm up and avoid becoming mushy.

5. Serve with Salsa

For an extra burst of flavor, serve your Arroz Non Pollo with a homemade salsa made with fresh diced tomatoes, onion, chopped red bell pepper and cilantro.

By following these tips, your Arroz Non Pollo will turn out perfectly every time!

Bottom Line

In conclusion, if you’re looking to incorporate some flavorful and healthy Latin American dishes into your cooking repertoire, Arroz Non Pollo is the recipe for you! This vegan recipe is loaded with nutritious ingredients like chickpeas, green beans, and red bell peppers that are expertly seasoned with saffron threads, turmeric, ground cumin, and dried oregano.

The best part about this recipe is that it’s versatile and can easily be adapted to suit any preferences or dietary restrictions. You can follow the recipe exactly as written or swap out certain ingredients to make it more personalized. Additionally, this recipe can be cooked in a slow cooker or pressure cooker for convenience.

Not only is Arroz Non Pollo a delicious and filling meal that will leave you feeling satisfied, but it’s also a crowd-pleaser that your family and friends are sure to love. With its vibrant colors, bold flavors, and wholesome ingredients, Arroz Non Pollo is truly the perfect dish for any occasion.

So why not give this recipe a try? Whether you’re looking to impress your guests at a dinner party or simply wanting to switch up your weekly meal plan, Arroz Non Pollo is definitely worth adding to your culinary arsenal. Trust me–this dish is sure to become a family favorite in no time!

Arroz Non Pollo

Arroz Non Pollo Recipe

Vegetarian version of the Spanish classic, but made with chickpeas instead of chicken.
No ratings yet
Prep Time 15 mins
Cook Time 6 hrs
Course Main Course
Cuisine Fusion
Calories 423.9 kcal


  • 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


  • 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.

Add Your Own Notes


Serving: 441gCalories: 423.9kcalCarbohydrates: 81.6gProtein: 13.2gFat: 6.5gSaturated Fat: 1gSodium: 869.7mgFiber: 12.4gSugar: 10g
Tried this recipe?Let us know how it was!

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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.