Cook rice in the soup

Soup-Rice Fusion Recipe

Ingredients:
– 6 carrots
– 1 whole stalk of celery
– 1 giant onion (chopped)
– Water (enough to just cover the veggies)
– 1 can full-fat coconut milk
– 1 cup paella rice (or any rice you prefer)
– 6 oz jar of capers, including the brine
– Juice of 1 lemon
– 1 lb rotisserie chicken
– A generous amount of chives
– A generous amount of dill

Instructions:
1. In a large pot, combine the chopped carrots, celery, and onion. Add enough water to just cover the vegetables.
2. Simmer the mixture until the veggies are tender and mushy, creating a flavorful vegetable stock.
3. Use an immersion blender to puree most of the contents, leaving some texture.
4. Stir in the coconut milk and add the paella rice. Let it simmer until the rice is cooked to your liking.
5. Mix in the jar of capers along with the brine for added flavor.
6. Squeeze in the juice from one lemon.
7. Shred the rotisserie chicken and add it to the pot.
8. Finish by stirring in a generous amount of chives and dill.

Notes:

• The recipe is quite flexible! If you’d prefer a soupier texture, feel free to increase the water or decrease the rice—half a cup of rice works well too!
• Feel free to adjust the amount of blending based on your texture preference—more blending gives a thicker base, while less keeps some chunky parts.
• While capers add a lovely briny flavor, you can omit them if desired, but be prepared to adjust seasoning since the brine provides most of the salt.
• If you don’t have paella rice, other varieties like arborio or any short-grain rice can work too.
• This recipe is hearty enough to feed multiple people, making it perfect for a gathering.
• I kept seasonings minimal here because the dish is already packed with flavor, but feel free to add your favorites for an extra kick! Enjoy!