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Serves 12

1/2 cup instant rice
3 cups chicken stock
8 cups sweet red peppers
2 medium sliced white onions
6 cups chicken stock
3 cups milk
1 cup cream
1/2 teaspoon tabasco
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
salt to taste

In a large saucepan, simmer plain rice in the 3 cups of chicken stock.
In another saucepan, simmer sliced red sweet peppers and sliced onion in remaining chicken stock. Simmer till tender.
Purée red pepper mixture with rice in a blender. Add milk and cream.
Season with Tabasco, pepper, paprika and salt.