Tomato Rice Soup

Name: Tomato Rice Soup
Total time: 40
Yield: 4
Ingredients: 2 tablespoons olive oil; 0.5 cup chopped onion; 2 stalks celery, chopped; 1 large carrot, finely chopped; 0.5 cup uncooked long-grain rice; 1 (29 ounce) can diced tomatoes; 2 cups chicken broth; salt and pepper to taste; 0.75 pound scallops; 0.25 cup chopped fresh basil

Recipe by MARBALET from allrecipes.com

40 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

0.5 cup chopped onion
•

2 stalks celery, chopped
•

1 large carrot, finely chopped
•

0.5 cup uncooked long-grain rice

•

1 (29 ounce) can diced tomatoes
•

2 cups chicken broth
•

salt and pepper to taste
•

0.75 pound scallops
•

0.25 cup chopped fresh basil

Instructions

Heat oil in a large saucepan over medium heat. Add onion, celery, and carrot; cook and stir until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Rinse scallops, and if large cut scallops in half. Stir scallops into soup; cover and simmer until rice is tender and scallops are opaque, approximately 5 to 10 minutes.
Season to taste with salt and pepper. Stir in basil and serve.