Ben has been after me to post this recipe since the inception of this site. This recipe is spicy and shockingly savory, while being low calorie and stupid healthy. While this recipe does not contain any meat, it does use chicken broth so that should appease some of purist carnivore savages.
Serve with some crusty bread for dipping, or with grilled cheese (my daughter is especially partial to that combo). Makes 10-12 servings (about 3 quarts).
Ingredients
- 6 medium sweet red peppers, chopped
- 2 medium carrots, chopped
- 2 medium red onions, chopped
- 8 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon black truffle infused olive oil
- 64 ounces chicken broth
- 1/2 cup uncooked long grain rice
- 2 tablespoons minced fresh thyme
- 2 teaspoons salt (or more to taste if you are using low sodium chicken broth, you monster!)
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper (less if you are a coward)
- crushed red pepper (optional)
Instructions
- In a large dutch oven, sauté the red peppers, carrots, onions, celery and garlic in the olive oils on medium-high heat until tender, usually 6-8 minutes. Mix everything around thoroughly while it heats up.
- Add the broth, rice, thyme, salt, pepper and cayenne and bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes (or until rice is tender).
- Turn off heat, let cool for 30 minutes. This is optional but saves you from burning the shit out of your hands.
- Purée the contents of the dutch oven in small batches in a blender, transferring to a separate stock pot when done.
- Heat through, adding red pepper flakes to taste.
That’s it! Always a hit when I make it, and guilt-free to boot. Enjoy!
eatbensmeat 