Artichoke And Tomato Paella

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Crock Pot


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5 ounces frozen chopped spinach, thawed and drained

2 cups converted white rice

4 cups vegetable broth

1 green pepper, seeded and chopped

1 medium tomato, sliced into wedges

1 medium yellow onion, chopped

1 medium carrot, peeled and diced

3 cloves garlic, minced

1 tablespoon Italian parsley, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

13 ounces artichoke hearts, canned, quartered, rinsed and well-drained

1/2 cup frozen peas

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