Oxmoor House
serves 12 to 14

Spicy, but not too hot, it's a nice change from traditional rice soups.

How to Make It

Step 1

In a large Dutch oven, sauté red peppers, carrots, onions, celery and garlic in olive oil until tender. Stir in broth, rice, thyme, salt, pepper and cayenne pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until vegetables and rice are tender. Cool for 30 minutes.

Step 2

Puree in small batches in a food processor or blender, return to pan and add red pepper flakes. Heat through. Garnish with croutons.

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