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Enjoy this recipe from Our Best Family Recipes.
Submitted by: Jo Ann from Gooseberry Patch
6 red peppers, chopped
2 carrots, peeled and chopped
2 onions, chopped
1 stalk celery, chopped
4 cloves garlic, minced
1 T. olive oil
2 32-oz. containers chicken broth
1⁄2 c. long-grain rice, uncooked
2 t. dried thyme
1-1⁄2 t. salt
1⁄4 t. pepper
1⁄8 to 1⁄4 t. cayenne pepper
1⁄8 to 1⁄4 t. red pepper flakes
Garnish: croutons
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. Purée in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons. Serves 12 to 14. | |
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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. Purée in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons. Serves 12 to 14. |
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