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Paella Rice Cooker Recipe

Serves 4 15 minute prep time

By Morgan Shupe on March 15, 2016, categorized in Dinner

Paella Rice Cooker Recipe

No longer a single-use kitchen appliance, turn on your rice cooker for a satisfying complete meal. By adding veggies and seasoning to the rice while it cooks in the rice cooker, you can set-it-and-forget-it until it’s time to dish out this delicious paella.


  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp smoked paprika
  • ¼ tsp cayenne
  • 1 tsp saffron threads
  • 2 cups white wine
  • 2 cups vegetable broth
  • 1 tsp salt
  • 2½ cups short grain rice
  • 1 large fennel, roasted and cut into ¼
  • 1 (14oz) can artichoke in brine, a small amount of brine reserved
  • ½ cup frozen green beans
  • 2 Tbsp capers
  • ½ cup parsley, chopped
  • 1 lemon, sliced


  • Optional: For extra flavor, sauté onions and garlic with olive oil until tender.

  • Add onion, garlic, tomato, spices, saffron, salt, wine, broth, salt and rice into rice cooker. Following rice cooker directions, cook rice.

  • Add in vegetables and a small amount of artichoke brine. Turn rice cooker back on for 5 minutes to heat vegetables. Let rice cooker sit off for 10 minutes.

  • Stir in capers and parsley.

  • Serve with lemon slices.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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