Name: Spanish Paella-Style Rice

Ingredients:

• 2 14.5 ounce cans 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 teaspoon turmeric (or powdered saffron)
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup frozen peas, thawed
• Optional ingredients: 1/2 cup cooked ham, chicken, chorizo or seafood

Instructions:

• Combine broth, rice, pepper, wine, saffron and pepper flakes in the slow cooker and mix well
• Cover and cook on LOW for 4 hours or until the liquid is absorbed
• Stir in peas and optional ingredients
• Cover and cook for 15 to 30 minutes or until the peas are hot

Comments: 7/11/2014 - Used 0.7 lb of pan-fired sole filets, 4 oz. can of medium shrimps, 6.5 oz. can of minced clams and 6 oz. can of crab meat as my optional ingredients. The Crock-Pot in the Moving House was very full.
10/12/2014 - Converted to a stove-top recipe, cooking rice according to brown rice recipe. Added about 4 oz. of shrimp and a can of spicy chicken salchicha 10 minutes before rice done, after microwaving them for 1 1/2 minutes.
11/4/2015 - Used half the amounts of broth and rice, but full amounts of the other ingredients. The optional ingredients were leftover garlic-lime shrimp and a 6-oz can of crab meat. It tasted good to me.
3/29/2018 - Used ingredients but cooked as if it were regular stovetop rice. It was good and colorful with Mexican Zucchini Casserole.

Source: Rival Crock-Pot Slow Cooker Recipes for All Occasions, Publications International Limited, 2006

Return to the main page