Vegetable Paella (Crock Pot)

• frozen chopped spinach1 package

  thawed but not drained

• converted white rice↗2 cups
• vegetable stock↗4 cups
• green bell pepper1

  chopped

• chopped roasted red pepper3⁄4 cup
• large onion↗1

  chopped

• garlic↗2 cloves

  minced

• saffron thread↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄4 teaspoon
• quartered artichoke hearts1 can

  rinsed and well drained

• frozen mixed vegetables1 package

  thawed

Step-by-step instructions

1. 1

   In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.

2. 2

   Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.

3. 3

   Stir in the artichokes and thawed vegetables.

4. 4

   Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.

5. 5

   Serve immediately.