1/2 cup parsley, finely crushed
2 cloves garlic, minced
1 1/2 tablespoons crushed red pepper
1 1/2 teaspoons salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 pinch crushed red pepper flakes
1 cup cooked rice
1 (10 ounce) can peeled and diced tomatoes, drained
1 (15 ounce) can cream-style soup
1 cup white wine
1 teaspoon white sugar
2 teaspoons paprika
1/3 cup olive oil
1/3 cup chopped fresh parsley
In a large pot over medium heat, combine parsley, garlic, crushed red pepper, salt, rosemary, thyme, red pepper flakes, rice and tomatoes. Cover, reduce heat to medium low, and simmer for 30 minutes. Remove from heat.
Stir in cream-style soup, white wine, sugar, paprika, olive oil, parsley, water, cream seasoning, salt, rosemary, thyme, pepper flakes, pasta, cream-style soup, white wine, paprika, olive oil, parsley. Reduce heat to low. Cook, stirring to break up clumps of clumps, for 10 minutes.
Stir in 1 cup boiling water, cream-style soup, white wine, paprika, olive oil, parsley and cook for 1 minute or until soup reaches desired thickness. Stir in rice, tomatoes and cream-style soup. Cover, reduce heat and simmer for 30 minutes.
⭐ ⭐ ⭐ ⭐ ⭐