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Categories:
olive oil onion green pepper garlic oregano red pepper rice tomato chicken broth pepperoni Provolone cheese Parmesan cheese
Viewed: 30 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 large garlic clove, minced
- 1 teaspoon dried oregano leaves
- 14 teaspoon crushed red pepper flakes (optional)
- 14 cup uncooked rice
- 1 cup diced canned tomato, with some juice
- 4 cups chicken broth
- 1 -2 ounce thinly sliced pepperoni
- 12 cup shredded provolone cheese
- 12 cup grated parmesan cheese
Method
- In a large, heavy saucepan, heat the olive oil.
- Saute the onion and green pepper until softened.
- Stir in the garlic.
- Cook for a minute.
- Add the oregano, basil, crushed red pepper, if used, rice, tomatoes and broth.
- Bring to a boil.
- Lower heat to a simmer and cover.
- Cook for 20 minutes or until rice is tender.
- Stir in the pepperoni and sprinkle with the cheese.
- Cook for another minute or two.
- Serve the soup in individual bowls with an extra sprinkling of parmesan cheese, if desired.
