Artichoke and Bell Pepper Paella
8
Points®
Total time: 3 hr 20 min • Prep: 20 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
Paella—usually a major cooking project—becomes weeknight easy when you pair your slow cooker with convenience foods like yellow rice mix, store-bought broth, frozen artichoke hearts, and frozen mixed vegetables.
Ingredients
Olive oil
1 tbsp(s)
Bell pepper
2 item(s), medium, in a variety of colors, diced
Onion
1 large
Garlic
3 clove(s), large, minced
Unprepared seasoned yellow rice mix
7 oz, 1 box
Vegetable broth
2 cup(s), or water
Bay leaf
1 leaf/leaves
Vegetarian breakfast links
4 item(s), thinly sliced
Frozen artichoke hearts
9 oz, 1 box, thawed, or fresh
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
10 oz, 1 box, thawed
Lemon
½ wedge(s), cut into 4 wedges
Hot pepper sauce
4 tsp(s), or to taste
Instructions
1
In a large skillet over medium heat, warm oil. Add bell peppers and onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Transfer to a 5- or 6-qt slow cooker.
2
Stir in rice mix, broth, and bay leaf. Cover and cook until rice is just tender and liquid is almost absorbed, about 1 1/2 hours on High or 3 hours on Low.
3
About 20 minutes before cooking time is up, stir in sausages, artichoke hearts, and mixed vegetables. Remove and discard bay leaf. Sprinkle cilantro over paella. Serve with lemon wedges and hot sauce.
4
Per serving: 2 cups
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