Artichoke and bell pepper paella

Artichoke and bell pepper paella

Total Time
1 hr 50 min
20 min
1 hr 30 min
When you pair convenience foods with your slow cooker, paella—usually a major cooking project—becomes weeknight easy. We plugged in yellow rice mix, store-bought broth, frozen artichoke hearts, and frozen mixed vegetables.


Olive oil

1 Tbsp

Bell pepper

2 item(s), medium, different color, diced

Uncooked onion

1 large, chopped


3 clove(s), minced

Unprepared seasoned yellow rice mix

7 oz, box,

Low sodium vegetable broth

2 cup(s)

Bay leaf

1 leaf/leaves

Frozen artichoke heart

9 oz, 1 box, thawed

Frozen mixed vegetables

10 oz, 1 box


2 Tbsp, fresh leaves


½ item(s), medium, cut into 4 wedges

Hot pepper sauce

1 tsp

Frozen vegetarian sausage

2 link(s), thawed, or fresh, thinly sliced


  1. Heat oil in large skillet over medium heat. 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 5- or 6-quart slow cooker.
  2. Stir rice mix, broth, and bay leaf into bell pepper mixture. 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 sausages, artichoke hearts, and mixed vegetables into slow cooker. Remove and discard bay leaf. Sprinkle cilantro over paella. Serve with lemon wedges and hot sauce.
  4. Per serving: 2 cups