See Also: Spanish Paella-Style Rice(recipes)
Shrimp, Wild Rice and Artichoke Paella(recipes)
Spanish Rice(recipes)
Spanish-Style Couscous(recipes)
Spanish Rice with Avocado(recipes)
Spanish Style Pork Pasties(recipes)
Spanish Rice & Chicken Skillet(recipes)
Baked Spanish Rice and Barley(recipes)
Spanish Braised Chicken with Green Olives and Rice(recipes)
Spicy Spanish tapas-style scrambled eggs with chorizo and spinach, served with sangria(recipes)

Spanish Paella-Style Rice (recipes)


Spanish Paella-Style Rice

Cook Time: 4-1/2 hours

Prep Time: 10 minutes

Yield: Makes 6 servings



Ingredients:



2cans (about 14 ounces each) chicken broth

1-1/2cups uncooked converted long-grain rice

1small red bell pepper, diced

1/3cup dry white wine or water

1/2teaspoon saffron threads, crushed or 1/2 teaspoon ground turmeric

1/8teaspoon red pepper flakes

1/2cup frozen peas, thawed

Salt









Preparation:





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.







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.