Spanish Paella-Style Rice

Spanish Paella-Style Rice

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


  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.


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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