Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	package	chopped thawed drained frozen	-	-	-	-
white rice	2	cups	converted	1350.5	295.815	26.381	2.4419999999999997
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
red pepper	3/4	cup	chopped roasted	45.0	9.9113	2.1037	0.495
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
saffron thread	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
artichoke heart	1	can	quartered rinsed drained	-	-	-	-
vegetable	1	package	thawed mixed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.