INGREDIENTS
2 tbsp
extra virgin olive oil
1
large onion (chopped)
2
medium carrots (chopped)
2
stalks celery (diced small)
1 3/4 tsp
salt
5 1/4 cups
diced ripe red tomatoes (or use 3 cans, 14 oz each)
1 1/2 tbsp
sugar (cuts the acid - optional but recommended)
1/4 tsp
black pepper
1/8 tsp
cayenne pepper
3 cups
vegetable stock
1/2 cup
white rice
1 1/2 tbsp
lemon juice
1 tbsp
fresh parsley (chopped)