Recipe courtesy of Lydia Bastianich
Episode: Larchmont--N.Y.
Save Recipe Print
Total:
1 hr 5 min
Prep:
5 min
Cook:
1 hr
Yield:
4 servings

Ingredients

Directions

In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.

Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.

Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Tortilla Soup

Recipe courtesy of Rachael Ray

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

7-Can Soup

Recipe courtesy of Ree Drummond

Tomato Soup

Recipe courtesy of Damaris Phillips

Squash Soup

Recipe courtesy of Alton Brown

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.