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–+ servings
Total Time :1 hour
Servings: 6

INGREDIENTS
 

  • 1 cup/200 grams long-grain rice
  • 8 medium beefsteak tomatoes, diced
  • 1 medium onion, sliced
  • 6 garlic cloves
  • 1 red bell pepper, diced
  • 3 Swiss chard stalks with leaves, finely chopped
  • 4 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • 1 tablespoon salt, or more to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 tablespoon tomato paste
  • 1 cup tomato purée

INSTRUCTIONS

  • Heat the olive oil in a large heavy pot over medium heat. Add the onion, garlic, and bell pepper, and cook until softened and lightly browned, 8 to 10 minutes.
  • Stir in the paprika, salt, pepper, sugar, tomato paste, and tomato purée, and cook for 1 minute to develop the flavors. Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
  • Pour in enough water to fill the pot three-quarters full. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.
  • Blend the soup with an immersion blender until smooth. Add the rice and Swiss chard, return to a gentle simmer, and cook until the rice is tender, about 30 minutes.
  • Taste and adjust seasoning. Ladle into bowls and finish with a drizzle of olive oil and a pinch of dried chili. Serve hot.