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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spicy, but not too hot, it's a nice change from traditional rice soups. Ingredients:
6 red peppers, chopped |
2 carrots, chopped |
2 onions, chopped |
1 celery stalk, chopped |
4 cloves garlic, minced |
1 tablespoon olive oil |
2 (32-oz.) cartons chicken broth |
1/2 cup long grain rice, uncooked |
2 tablespoons dried thyme |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon cayenne pepper |
1/8 to 1/4 teaspoon crushed red pepper flakes |
garnish: croutons |
Directions:
1. In a large Dutch oven, sauté red peppers, carrots, onions, celery and garlic in olive oil until tender. Stir in broth, rice, thyme, salt, pepper and cayenne pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until vegetables and rice are tender. Cool for 30 minutes.
2. Puree in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons.
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