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Spanish Paella-Style Rice

  • 6servings
  • 4minutes

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cans (about 14 ounces each) chicken broth

  2. 1/2 cups uncooked converted long-grain rice

  3. 1 small red bell pepper, diced

  4. 1/3 cup dry white wine or water

  5. 1/2 teaspoon saffron threads, crushed or 1/2 teaspoon ground turmeric

  6. 1/8 teaspoon red pepper flakes

  7. 1/2 cup frozen peas, thawed

  8. Salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Stir in peas. Cover; cook 15 to 30 minutes or until peas are hot. Season with salt.

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