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. 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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