One Pot Red Rice Soup

A rice soup with ground pork and beef is a classic in my family. But using white rice was too boring today.

My assortment of rices is plentiful. I just counted 10 varieties in my head. But there may be more. I was looking for a rice to use in the soup and a plastic container filled with red caught my eye. Yeah, red Basmati from Thailand. 

Years ago I bought French red rice from the Camargue on a trip there. But even the French supermarkets do not have it in stock. 

The soup is a 3:2:1 ratio dish. Lots of veggies, ground meat, rice. It fills you up and is very comforting. And leftovers are very welcome, because the reheated the soup gets thicker and better.

Recipe for 4:

500 g ground pork/beef

1 tbsp oil

Salt and pepper

2 beef stock cubes

2 celery stalks, 3 carrots, 1 leek, 1 onion, 2 garlic cloves

1 red dried chili

1 bay leaf

220 g red Basmati rice

Parsley

In the oil brown the meat and break it down to small bits. After that add onion and garlic first, then gradually add the other veggies. Stir often. After 5 min pour in the water (hot) and add the stock cubes. 

Wash the rice and add it. Look that the water is high enough. Bring to a boil, reduce the heat and cover.

Cook for 25 min until the rice is done. Add the chopped parsley.

Enough water to cover the ingredients 1 inch above.