Ingredients
6 medium sweet red peppers, chopped2 medium carrots, chopped2 medium onions, chopped1 celery rib, chopped4 garlic cloves, minced1 tablespoon olive oil2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth1/2 cup uncooked long grain rice2 tablespoons minced fresh thyme or 2 teaspoons dried thyme1-1/2 teaspoons salt1/4 teaspoon pepper1/8 to 1/4 teaspoon cayenne pepper1/8 to 1/4 teaspoon crushed red pepper flakes
Preparation
In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender.
Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender.
Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
