Savory Slow Cooker Vegetarian Rice Recipe

This savory slow cooker vegetarian rice recipe is light and fluffy, like clouds of rich, buttery flavor with crispy fresh vegetables. Adapted from Fresh from the Vegetarian Slow Cooker.
Course Entree
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4 servings
Calories 423kcal
Author Stephanie Stiavetti


  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 1/4 pound small button mushrooms quartered
  • 1 small carrot chopped
  • 1 small zucchini chopped
  • 2 cloves of garlic chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon saffron threads or turmeric
  • One 14 1/2-ounce can diced tomatoes with their juices (I just used four large, fresh tomatoes)
  • 2 cups vegetable stock
  • 1 small red bell pepper seeded and chopped
  • 8 ounces green beans ends trimmed and cut into 1-inch lengths
  • One 15-ounce can chickpeas drained and rinsed
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup brown rice or white rice cooked
  • 3/4 cup salsa of your choice
  • 1/2 cup frozen peas thawed
  • 1/3 cup sliced pimento stuffed olives drained


  • Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, until gently browned, stirring occasionally. Add mushrooms and cook for another 4 minutes, or until they begin to brown.
  • Add carrots, 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.


Nutritional analysis is based on using white rice.


Calories: 423kcal | Carbohydrates: 75g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 1826mg | Potassium: 1149mg | Fiber: 15g | Vitamin A: 10300IU | Vitamin C: 131.2mg | Calcium: 130mg | Iron: 10.4mg