“Rice to the Rescue!” Recipe Contest Winner - Lisa Renshaw

Yield: Makes 8 servings.

2 tablspoons butter
2 to 3 teaspoons curry powder
1 teaspoon salt
1 medium onion, finely chopped
4 medium carrots, shredded
3 14.5-ounce cans chicken broth, divided
3 cups cooked long grain rice
1 cup whipping cream

Melt butter in large stockpot over medium-high heat. Blend in curry powder and salt, stirring constantly for 30 seconds. Add onion and carrots; saute 7 to 9 minutes, stirring frequently.

Carefully spoon mixture into blender or food processor. Add 1 can broth to vegetables; blend but don't puree.

Return mixture to stockpot; add remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5 minutes. Remove from heat and stir in whipping cream.