2 large red peppers, chopped
1 medium carrot, chopped 1 medium onion, chopped 1 celery stalk, chopped 2 garlic cloves, minced 1/2 tablespoon vegetable oil 2 cans (14 1/2 oz. ounces) chicken broth 1/4 cup long grain rice 2 tsp. Rocky Mountain Southwest Seasoning 1/8 teaspoon crushed red pepper flakes In a dutch oven or soup kettle, saute red peppers, carrots, onion, celery, and garlic in oil until tender. Stir in broth, rice and seasoning; bring to a boil. Reduce heat, cover and simmer for 1 hour, or until vegetables are tender. Cool for 30 minutes. Puree in small batches in blender, return to pan. Heat throughout. Garnish with crushed red pepper flakes. Serves 6 |
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