Ingredients
| 1 tbsp | (15 ml) | butter |
| 1/2 cup | (125 ml) | onion, diced |
| 1 tsp | (5 ml) | garlic, minced |
| 1 tsp | (5 ml) | each salt and pepper |
| 1 tsp | (5 ml) | dried basil |
| 2 tsp | (10 ml) | paprika |
| 28 oz can | (796 ml) | Italian plum tomatoes |
| 5 cups | (1250 ml) | sodium reduced chicken stock |
| 1/2 cup | (125 ml) | Basmati rice |
| 1 1/2 cups | (375 ml) | whole milk |
Directions
- Heat butter over medium heat in a large pot. Add the onion and cook until transparent, about 5 minutes. Add garlic and stir.
- Add remaining ingredients, except the milk. Mix well.
- Cover and simmer over medium-low heat until rice is cooked and tender, approximately 25 minutes. Before adding the milk, use an immersion blender to puree and achieve the creamy texture.
- Stir in milk. Season to taste.