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.