🧂 Ingredients
- 2 liters Chicken or Beef Broth
- 1 cup Rice(medium grain)
- 1 medium Onion(finely chopped)
- 1/2 medium Bell Pepper(finely chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 2 medium Tomatoes(diced)
- 2 tbsp Vegetable Oil
- to taste Salt
- to taste Black Pepper
- 1/4 cup Fresh Parsley or Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.
- 2
Add diced carrots and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
- 3
Stir in the diced tomatoes and cook for 2-3 minutes until they begin to break down.
- 4
Pour in the chicken or beef broth and bring to a boil. Season with salt and black pepper.
💡 Tip: Taste the broth and adjust seasoning before adding rice. - 5
Add the rice to the boiling broth. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
💡 Tip: Stir occasionally to prevent rice from sticking to the bottom. - 6
Once the rice is cooked and the soup has thickened to your desired consistency, remove from heat. Garnish with fresh chopped parsley or cilantro before serving.
💡 Tip: If the soup is too thick, add a little more broth or hot water.
💡 Pro Tips
- ✓For a richer flavor, you can add shredded cooked chicken or beef to the soup.
- ✓Adjust the amount of rice to achieve your preferred soup thickness.
- ✓A bay leaf can be added to the broth while simmering for extra aroma.
🔄 Variations
- Add other vegetables like peas, corn, or green beans.
- For a spicier version, add a pinch of red pepper flakes with the onions.