to 4 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1
teaspoon dried thyme leaves
1
bay leaf
2
cups cooked long-grain rice (3/4 cup uncooked rice)
2
tablespoons minced fresh parsley
Prep Time
15 minutes
Cook Time
20 minutes
1. Cook bacon, onion and garlic in large saucepan over medium-high heat 5 minutes or until vegetables are tender.
2. Add peas with liquid, broth, 1/2 cup water,Frank's RedHot Sauce, thyme and bay leaf. Bring to a boil. Reduce heat to low; cook, covered, 15 minutes, stirring occasionally. Remove and discard bay leaf.
3. Combine rice and parsley in medium bowl. Spoon rice evenly into 6 serving bowls. Ladle soup over rice.
Note
For an attractive presentation, pack rice mixture into small ramekin dishes. Unmold in soup bowls. Ladle soup around rice.
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