1. In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, 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. 4. Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer. 5. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
