Artichoke & Tomato Paella

I just made this for the first time yesterday....it is SO GOOD!! :)

4 Cups vegetable broth
2 Cups converted white rice
5 oz frozen, chopped spinach, thawed and drained
1 green bell pepper, cored, seeded, and chopped
1 medium ripe tomato, sliced into wedges
1 medium yellow onion, chopped
1 medium carrot, peeled and diced
3 cloves garlic, minced
1 TB minced flat-leaf parsley
1 tsp salt
1/2 tsp black pepper
1 can (13 oz) artichoke hearts, quartered, rinsed, and well-drained
1/2 Cup frozen peas

Combine broth, rice, spinach, bell pepper, tomato, onion, carrot, garlic, parsley salt and pepper in 4 1/2-quart Crock Pot slow cooker. Mix thoroughly. Cover; cook on LOW 4 HOURS or on HIGH 2 HOURS.

Before serving, add artichoke hearts and peas. Cover; cook on HIGH 15 minutes. Mix well before serving.

Makes 8 servings.

Bean Salad

This is a great salad. I made it at a scrapbooking event and everyone was asking for the recipe! Enjoy!!

1 can of black beans
1 can of 6 bean mix
1 tomato
1 can of corn drained (or frozen works great too0
1/2 orange pepper (or yellow or red)
1/2 red onion
1 pkg of bbq corn chips
1 bottle of Catlaina Dressing

-open beans and rinse with water in a colander, let drain
-chop peppers, tomato, and onion into chunks no bigger than the beans
-put beans into a serving bowl, and add all the ingredients except the chips
-just before serving add the chips and the dressing
(you can mix all the ingredients except chips and dressing and store in the fridge for a week or more and just add the chips and dressing when needed)