Rice And Potatoes

• 1 small onion, diced
• 1 fresh tomato, diced
• 2 tablespoons canned tomato sauce
• 1 tablespoon roughly chopped parsley
• 2 medium carrots, diced or thinly sliced
• 1 celery stalk, diced or thinly sliced
• 3 medium potatoes, cut in small cubes
• 1 teaspoon salt
• 1/2 vegetable bullion
• 1 cup Arborio rice
• Grated Parmiggiano Reggiano cheese (optional)

1. Add 8 cups of water to a large soup panrnAdd the first 10 ingredients to the soup pan and bring to a boil
2. Add the first 10 ingredients to the soup pan and bring to a boil
3. Allow to boil for about 7-8 minutes until all ingredients blend and gain flavor
4. Add the rice and lower the heat to about medium, stirring to make sure it does not dry out and keeps it's soupy consistency. If it looks like it's drying out, add a 1/2 to 1 cup of water and lower the heat.
5. Continue cooking until rice is cooked. About 18 minutes total from the time you added it to the soup pan.
6. Plate in bowls and top with Parmiggiano Reggiano cheese, if desired

onion, tomato, tomato sauce, parsley, carrots, celery stalk, potatoes, salt, vegetable bullion, arborio rice, cheese

Taken from food52.com/recipes/38441-rice-and-potatoes (may not work)