Spanish Rice and Tomato Soup

I posted a picture of this on my facebook account and my cousin, Paul, asked for the recipe, so here it is:

First, the soup:

  • 2 quarts Canned Tomatoes or equivalent
  • 1 Onion
  • 2 cloves Garlic
  • Salt and Pepper to taste

Chop onion and thin slice garlic, put into sauce pot with about an eighth of an inch of oil in the bottom. Heat on medium until onion and garlic begin to brown. Deglaze with red wine. Add crushed, diced, or pureed tomatoes. Bring up to steady simmer.

Then, the rice:

  • 1 diced Onion
  • 3 dried Guajillo Peppers
  • 2 cups Rice
  • 2 cups Tomato Juice
  • 2 cups Water
  • 2 Tablespoons each Cumin and Paprika
  • dash of Salt and Pepper

Toast peppers in a dry pan on medium heat, afterwards remove stems and seeds. Bloom spices in your sauce pot with a little canola oil for a few seconds before adding onion. Add peppers once onions start to soften. Add dry rice to pot and toast it until it starts to stick. Deglaze with red wine. Add liquid. Bring to boil. Cook normally.

Once the rice is done, you can add it to the soup. Allow it to cook together for at least five or ten minutes, and keep an eye on it, you may need to add more liquid as the rice soaks it up.

Chiffonade Fresh Basil for garnish with some crumbled Feta.

To chiffonade, pick the basil leaves off the stem and lay them on top of one another, then roll them up. Keep the roll pinched in your fingers and slice it on a bias as thin as possible. The result should be some nice thing ribbons of Basil.