This recipe was called nut paella, in the original, although calling it a paella maybe stretching things as it contains no saffron, and I braise the rice. So I named it arroz con cosas, which means 'rice with things', which I got from this Wikipedia page on paella

Ingredients

• 2 tablespoons of oil
• 1 onion chopped in whatever shape you like
• 2 chopped peppers whatever colours you like
• 200g of brown rice
• 1 clove garlic crushed/sliced
• 75g of nuts or 1 drained tin of kidney beans
• 1 teaspoon of paprika
• 2 teaspoons of turmeric
• 1 teaspoon mixed herbs
• 1 tin of tomatoes
• pepper
• 450ml stock if cooking on hob or 300ml stock if slow cooking

Instructions

1. Fry the veg until soft including the garlic.
2. Add the rice, nuts if using, stir well until the grains are coated in oil, then add the herbs, spices and cook for at least a further minute or so.
3. -
• HOB: Add the beans,if using, tomatoes and stock, and cook for 30 minutes, or until the rice is soft and cooked.
• SLOW COOKER: Add the sautéed mix with the tomatoes, beans,if using, and stock, to the slow cooker and cook for 2 hours on high, or until the rice is soft and cooked.