INGREDIENTS
2
cans (about 14 ounces each) chicken broth
1‑1/2
cups uncooked converted long-grain rice
1
small red bell pepper, diced
1/3
cup dry white wine or water
1/2
teaspoon saffron threads, crushed
or 1/2 teaspoon ground turmeric
1/8
teaspoon red pepper flakes
1/2
cup frozen peas, thawed
Salt
PREPARATION:
Slow Cooker Directions
- Combine broth, rice, bell pepper, wine, saffron and red pepper flakes in 2-1/2-quart slow cooker; mix well. Cover; cook on LOW 4 hours or until liquid is absorbed.
- Stir in peas. Cover; cook 15 to 30 minutes or until peas are hot. Season with salt.
Variation
Add 1/2 cup cooked chicken, ham or shrimp with the peas.
Note
Paella is the Spanish dish of saffron-flavored rice typically combined with a variety of meats, seafood and vegetables traditionally served in a wide, shallow dish. Since saffron is expensive, turmeric is sometimes given as an alternative. While the finished dish looks similar, the flavor is different.
This recipe appears in:
European
