Adapted From The Best Slow Cooker Cookbook Ever
Serves 6 to 8
10 ounces packaged frozen chopped spinach, thawed but not drained
2 cups converted white rice
4 cups homemade vegetable stock
1 green bell pepper — chopped
3/4 cup chopped roasted red peppers
1 large onion — chopped
2 garlic cloves — minced
1/2 teaspoon saffron threads (or turmeric)
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper (or to taste)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
13 3/4 ounces canned quartered artichoke hearts, rinsed and well drained
16 ounces packaged frozen mixed vegetables — thawed
1. In a 31/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, cumin, cayenne, salt, and pepper.
2. Cover and cook on the low heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
3. Stir in the artichokes and thawed vegetables. Increase the heat to the high setting and cook, uncovered, 10 minutes longer. Serve immediately.