Spanish Paella-Style Rice
Cook Time 4-1/2 hours
Prep Time 10 minutes
Makes 6 servings
|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|
- 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.
Add 1/2 cup cooked chicken, ham or shrimp with the peas.
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.
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