Recipes · Soups & stews
Smoky Bell Pepper and Rice Soup
AI-written · not yet kitchen-tested
Rice keeps absorbing liquid as it stands, so portion the soup soon after cooking. Heat smoked paprika only briefly to prevent bitterness.
Smoky Bell Pepper and Rice Soup
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) red bell peppers
- 100 g (3.5 oz) onion
- 2 tbsp olive oil
- 80 g (2.8 oz) long-grain rice
- 400 g (14 oz) diced tomatoes
- 1000 ml (4 1/4 cup) water
- 1 tsp smoked paprika
- 1 tsp salt
Method
- Seed and finely dice the peppers and onion. Rinse the rice in a sieve under cold water.
- Heat the oil in a pot and soften the onion for 5 minutes. Add peppers for 5 minutes, then briefly stir in smoked paprika.
- Add tomatoes, water, rice and salt. Bring to a boil, cover and simmer gently for 20 minutes, until the rice is tender. Stir before dividing among bowls.
Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.
Food safety: Cool cooked rice quickly (within about an hour), keep it in the refrigerator, do not keep it warm for long and use it by the next day at the latest; reheat it until piping hot all the way through.