2canschicken broth (one 49-1/2 ounces, one 14-1/2 ounces)
1/2cupuncooked long grain rice
2tbspminced fresh thyme or 2 teaspoons dried thyme
1-1/2tspsalt
1/4tsppepper
1/8 to 1/4tspcayenne pepper
1/8 to 1/4tspcrushed red pepper flakes
1/4cupthickly-grated Parmesan cheese
Instructions
In a Dutch oven, saute the Prime Time 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. Garnish with grated Parmesan cheese.