1 cup uncooked long-grain white rice
1 (14.5 ounce) can milk
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1 (19 ounce) can diced tomatoes
salt and pepper to taste
1 (10.5 ounce) can tomato paste
1/4 cup grated Parmesan cheese
1/2 cup grated carrots
1/2 cup shredded Swiss cheese
Preheat oven to 800 degrees F (200 degrees C). Let the rice soak for 20 minutes, then rinse with cold water and drain.
Combine milk, lemon juice and cream together in a saucepan. Cook, stirring frequently, until thick; add salt and pepper, enriche and heat through. Continue to heat until emulsified, then pour into 1 cup serving dishes and set aside.
In a small saucepan over low-temperature, strain tomato soup and add drained red wine, tender green peppers, minced onion and cooked rice. Bring to a boil and reduce heat to medium-low and simmer for 45 minutes.
Broil vegetables until they are soft, then add tomato paste, Parmesan and carrots to flavor; cook until softened, 5 minutes. Stir in carrots and cook 1 minute. Stir in chicken, tomato paste, Sriracha and juice from tomato paste. Serve warm.