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{Vegetable paella}1 10-ounce package frozen chopped spinach, thawed but not drained 2 cups converted white rice 4 cups homemade vegetable stock or 2 14½-ounce cans vegetable broth 1 green bell pepper, chopped ¾ cup chopped roasted red peppers 1 large onion, chopped 2 garlic cloves, minced ½ teaspoon saffron threads ½ teaspoon salt ¼ teaspoon freshly ground pepper 1 13¾-ounce can quartered artichoke hearts, rinsed and well drained 1 16-ounce package frozen mixed vegetables, thawed Combine the un-drained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt and pepper in a slow cooker. Cover and cook on Low heat about 4 hours or until rice is just tender, but the grains are still separate and not mushy; watch closely near the end of the cooking time. Stir in artichokes and thawed vegetables. Increase the heat to the High. Cook uncovered 10 minutes longer. Serve immediately.
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