We slipped down to the studio to work today (town is pretty quiet save for the folks on holiday strolling about). Uncertain of what we’d find in the refrigerator, we brought with us a frozen block of rich chicken stock for lunch—if nothing else, we’d drink mugs of hot broth throughout the day. Turns out the fridge was bare, but the pantry yielded San Marzano plum tomatoes and short-grain rice. We always feel lucky when, with just the fewest ingredients, we can make something nourishing and delicious—like this tomato-rice soup.

 

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