Artichoke and bell pepper paella
9
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 Tbsp
Bell pepper
2 item(s), medium
Uncooked onion
1 large
Garlic
3 clove(s)
Unprepared seasoned yellow rice mix
7 oz
Low sodium vegetable broth
2 cup(s)
Bay leaf
1 leaf/leaves
Frozen artichoke heart
9 oz
Frozen mixed vegetables
10 oz
Cilantro
2 Tbsp
Lemon
½ item(s), medium
Hot pepper sauce
1 tsp
Frozen vegetarian sausage
2 link(s)
Instructions
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
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