Artichoke and bell pepper paella
Uncooked bell pepper(s)
2 item(s), medium, different color, diced
1 large, chopped
3 medium clove(s), minced
Unprepared seasoned yellow rice mix
7 oz, box,
Fat free reduced sodium vegetable broth
Frozen artichoke hearts
9 oz, 1 box, thawed
Frozen mixed vegetables
10 oz, 1 box
2 Tbsp, fresh leaves
½ item(s), cut into 4 wedges
Hot pepper sauce
Frozen vegetarian sausage(s)
2 serving(s), thawed, or fresh, thinly sliced
- 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.
- 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.
- 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.
- Per serving: 2 cups