Spanish Paella-Style Rice

By NicoleS

Ingredients

• 2 cans (14 1/2 oz. each) chicken broth
• 1 1/2 cups converted long grain rice, uncooked
• 1 small red bell pepper, diced
• 1/3 cup dry white wine
• 1/2 tsp. powdered saffron or tumeric
• 1/8 tsp. red pepper flakes
• 1/2 cup frozen peas
• salt

Preparation

Step 1

Combine broth, rice, bell pepper, wine, saffron and red pepper flakes in slow cooker; mix well.

Cover; cook on LOW 4 hours or until liquid is absorbed.

Stir in peas. Cover; cook on LOW 15-30 minutes longer. Season with salt.

Note: Add 1/2 cup cooked chicken, shrimp or ham cubes at the same time as the peas.