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Location: Texas, United States

Thursday, February 05, 2009

Tomato Rice Soup

3 Tbsp unsalted butter
1 small onion, chopped
1 small clove garlic, minced
2 tsp dried oregano
2/3 cup white rice, uncooked
1 tsp salt, plus more to taste
½ tsp pepper, plus more to taste
1 15-oz can tomato sauce (or 1 16-oz box strained tomatoes)
3 cups low sodium chicken stock
2 cups milk

Melt butter in medium stockpot. Add onion and garlic; cook, stirring, until onion is translucent and fragrant, about 3 minutes. Add oregano, rice, salt, and pepper; continue to cook, stirring constantly, to coat the rice with butter. Add tomatoes or sauce and stock; bring to a boil. Immediately reduce heat and simmer until rice is tender, about 25 minutes. Stir in milk and cook until soup is hot, about 3 to 5 minutes. Adjust seasoning to taste with salt, pepper, and oregano.



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