Crock pot Vegetarian Paella

2 tablespoons of olive oil
1 medioun onion chopped
1 medium yellow or red bell pepper seeded and ribbed, chopped.
2 cloves of garlic, minced
1 1/2 cups of medium grain white rice
2 cans of chicken or vegetable broth
1/2 cup of dry white wine
1/2 teaspon of crushed saffron
3/4 teaspon of salt (to taste)
1/4 teaspon of red pepper flakes
1 can of check peas trained and rinsed
1 pack of frozen artichoke hearts, thawed
1/2 cup of frozen vegetables

1. Heat Oil in medium skillet over medium heat. Add onion, bell pepper and garlic.
Cook, stirring ocasionally until onion softens. Trasfer to crock pot slow cooker. Add rice, broth, wine, saffron, salt and red pepper flakes, Stir to level rice.
Cover and cook on LOW 3 hours.

2. Add chickpeas, artichoke hearts and vegetables to crock pot (do not stir). Cover and cook on LOW about 30 min, until rice is tender and liquid is absorbed. Stir well and serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user AGUERENA.