Spanish Paella-Style Rice
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Spanish Paella-Style Rice
Cook Time 4-1/2 hours
Prep Time 10 minutes
YIELD Makes 6 servings
See Cooking Videos
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
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