Recipe courtesy of Lydia Bastianich
Episode: Larchmont--N.Y.
Total:
1 hr 5 min
Active:
5 min
Yield:
4 servings
Level:
None

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.

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Chicken-Rice Soup

Recipe courtesy of Food Network Kitchen

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

French Onion Soup

Recipe courtesy of Tyler Florence

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking