Vegetable Paella

This is a great, healthy side dish {even without the Saffron}. I think it would also be good with brown or wild rice.

Ingredients:

• 4 cups vegetable broth
• 2 cups white {or brown or wild} rice
• 1 red or yellow bell pepper, cored, seeded and chopped
• 8 cherry tomatoes, sliced into fourths
• 1 {14 oz} can artichokes, rinsed, drained and quartered
  
• 1 medium yellow onion, chopped
• 1 medium carrots, peeled and diced
• 3 cloves garlic, minced {or 3 tsp}
• 1 tbsp parsley, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 cup frozen peas

1. Combine all ingredients except for the peas in your Crock Pot. Mix thoroughly. Cover and cook on Low for 4 hours or High for 2 hours, or until rice is tender and veggies are cooked through {don't overcook rice}.
   
2. 15 minutes before serving, add peas. Cover and cook on High for 15 minutes, or until peas are tender. Mix well before serving.

{Tip!} Try adding spinach to this dish as well {1/2 package of frozen chopped spinach, thawed and drained}. As a main dish for lunch, I like to add freshly shredded sharp cheddar cheese on top of this dish when serving. So good.

Enjoy!