Sunday Lunch Soup

• 4 T vegetable oil
• 1 onion, finely chopped
• 2 T tomato paste
• 1 t garlic
• 1 t ginger
• 2 t ground cumin
• 600 g Fresh Butter Chicken Soup
• Chicken stock
• 2 bay leaves
• 2 cups long grain rice
• salt and pepper, to taste
• 1 T butter, optional

  SHOP THE VIDEO                             

1. Heat the vegetable oil in a large cast iron pot over medium heat. Add the onion and saute for 2 minutes.
2. Add the tomato paste and cook, stirring frequently for 3 - 5 minutes, until it begins to darken, then add garlic, ginger and cumin. Cook for 1 minute.
3. Stir in the soup and simmer for 5 minutes to heat through completely.
4. Wash rice thoroughly with cold water until the water runs clear, then drain. (The goal is to remove as much of the starch as possible, which is what gives you fluffy, non-sticky cooked grains of rice.)
5. Add the bay leaves and chicken stock. Stir to combine well.
6. Add the washed and drained rice and mix. Taste and adjust the salt and pepper to your liking - the liquid should be well-seasoned.
7. Bring to a simmer then lower heat. Cover and cook on stove top or in the oven until rice is light and fluffy.
8. Remove the bay leaves, give the rice a stir and serve with a roast chicken and sides. (Optional: stir in butter before serving.)

BACK TO SOUP RECIPES