Cut the bunch of leeks in half vertically and then roughly chop into 1-2 inch pieces and clean well. Roughly chop the small can of whole peeled tomatoes and carrot.

Heat a pot or dutch oven (something with a lid) over medium heat. Add a big squeeze of Sizzle and then add the chopped tomatoes and carrot. Sauté for 2-3 minutes.

Add all of the leeks and stir well for a few minutes until they are all covered with the oil and juices in the pot.

Add a handful of rice (a really a small amount!).

Squeeze in the juice of 1 lemon and add another squeeze of Sizzle so you get some nice liquid on the bottom of the pot.

Add enough water to the pot to just hit the top of the leeks and bring it all to a boil.

Once boiling, cover and bring to a simmer on low. Stir occasionally and let cook for 30-40 minutes. You can’t overcook this, you can let it go for an hour or more if desired.

Move to a serving bowl and finish with a nice squeeze of Drizzle. Enjoy!