Bring the stock to the boil in a saucepan, then remove from the heat.
Meanwhile, put the oil, capsicum, onion, garlic, thyme and rice into the slow cooker. Add the hot stock and stir to combine. Cook for 1 hour and 20 minutes on low.
Stir in the peas and cook for a further 10–15 minutes until the rice is cooked al dente. It should still feel a tiny bit firm to the bite. Stir in