Crock Pot Spanish Paella Rice

Crock Pot Spanish Paella Rice 2 cans (14 oz. ea.) chicken broth 1-1/2 cups uncooked converted long-grain rice 1 small red bell pepper, diced 1/3 cup dry white wine or water 1/2 tsp. saffron threads, crushed OR 1/2 tsp. ground turmeric 1/8 tsp. red pepper flakes, optional 1/2 cup frozen peas, thawed Salt 1. Combine broth, rice, bell pepper, wine, saffron and red pepper flakes in 2-1/2-quart crock pot; mix well. 2. Cover; cook on LOW heat setting for 4 hours or until liquid is absorbed. 3. Stir in peas. Cover; cook 15 to 30 minutes or until peas are hot. Season to taste with salt. Makes: 6 servings. Variation: Add 1/2 cup cooked chicken, ham or shrimp with the peas.