Ingredients
- 1 tbsp unsalted butter
- 1 cup onion diced
- 1/2 cup celery diced
- 3 cloves garlic chopped
- 1 28 oz can diced tomatoes
- 1 liter chicken broth
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp white pepper
- 1 tsp salt see note
- 2 tsp white sugar
- 6 tbsp white rice
- 1/2 cup heavy cream
Servings: people
Instructions
- Melt butter in a large heavy pot, add onions, celery and garlic and cook on medium heat for 5 minutes until the vegetables become translucent.
- Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, about 30 minutes.
- Blend mixture with a hand held immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
Recipe Notes
I used homemade chicken stock and used 1 1/2 tsp of salt. The amount will depend on the stock used so season to taste. Â You can use any type of canned tomatoes, such as crushed, diced or whole (that have been roughly chopped), just be sure to use good quality canned tomatoes.
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