How to make it

  • Heat a sauce pot over medium-high heat with 2 tablespoons extra virgin olive oil.
  • Add the rice and toss to coat in oil.
  • Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
  • Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil,
  • Once hot add meat and begin to brown, 2 to 3 minutes.
  • Season the meat with allspice, coriander, smoked paprika, salt and pepper.
  • Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
  • Add tomatoes, tomato sauce, and remaining stock and cover the pot.
  • Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes.
  • Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
  • Stir in parsley and dill,
  • Adjust salt and pepper to your taste, and serve.

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