Fire Roasted Tomato Rice Stoup
Ingredients
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 3 cans diced fire roasted tomatoes
- 2 cups chicken stock
- 2 tbsp brown sugar
- 1 tsp basil
- 2 bay leaves bay leaves
- 1 pkg cocktail francks or 4 francks diced into 1/4" rounds
- 1-2 cups precooked rice or leftover rice
- to taste salt
- to taste pepper
Instructions
- Sauté onion and garlic in olive oil until golden.
- Add tomato paste and continue to sauté until it gets pasty and the bottom of the pot begins to brown.
- Add canned tomatoes and simmer, covered, for 10 minutes.
- Remove cover from pot and using a hand blender, blend the mixture until pureed but slightly chunky.
- Add chicken stock, brown sugar, basil, bay leaves, salt, pepper and francks.
- Bring soup to a boil and simmer on low heat for 20 minutes.
- Remove bay leaves and add rice.
- Cook for a few minutes until rice is soft and fluffy.
