Vegetable Paella (Crock Pot)

• 1 (10 ounce) package frozen chopped spinach, thawed but not drained
• 2 cups converted white rice
• 4 cups vegetable stock
• 1 green bell pepper, chopped
• 3/4 cup chopped roasted red pepper
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon saffron thread
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (13 3/4 ounce) can quartered artichoke hearts, rinsed and well drained
• 1 (16 ounce) package frozen mixed vegetables, thawed

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.

white rice, vegetable stock, green bell pepper, red pepper, onion, garlic, saffron thread, salt, fresh ground pepper, quartered artichoke hearts, mixed vegetables

Taken from www.food.com/recipe/vegetable-paella-crock-pot-110550 (may not work)