Tomato and Brown Rice Bisque
You may look at the list of ingredients and think that there seems to be an awful lot of liquid going into a bisque, but the secret (or not-so-secret) ingredient requires it be that way: Riceland medium grain brown rice. The starch in the rice keeps the soup creamy, makes it heartier, and provides all of the great nutrition we love in brown rice.
1-1/2 tablespoons olive oil
1 large red onion, peeled and roughly chopped
2 cloves garlic, skins removed
2 (28 ounce) cans whole peeled tomatoes
1 cup Riceland Medium Grain Brown Rice
2 quarts chicken or vegetable stock
1 tablespoon Italian seasoning
salt and pepper to taste
- In a large pot add the olive oil, chopped onion and garlic.
- Stir to combine.
- Cook for about 4-5 minutes over medium heat to soften slightly.
- Add the whole tomatoes, rice, stock and Italian seasoning.
- Stir to combine.
- Bring to a boil, then reduce heat to simmer.
- Simmer for 30-40 minutes until the rice is soft.
- Using an immersion blender, blend in the pot until smooth.
If needed you can also blend the soup (very carefully) in small batches until everything is cream and smooth.
- Season with salt and pepper as desired.
- Serve hot.
Arroz con Pollo (rice and chicken)
To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice...
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