2 red bell peppers, roasted

2 tablespoons extra virgin olive oil

1 medium onion, chopped

1/2 cup diced carrot

1/2 cup diced celery

Salt to taste

4 large garlic cloves, minced

1 28-ounce can chopped tomatoes with juice

1/4 cup tomato paste

2 sprigs fresh basil

Pinch of cinnamon

1/2 teaspoon sugar (optional)

1 1/2 quarts vegetable stock or water

1/4 cup rice, preferably a medium-grain rice like arborio

Freshly ground pepper

For garnish (optional):

Garlic croutons (toast thin slices of bread, rub with a cut clove of garlic, and cut into squares)

Freshly grated Parmesan

Slivered fresh basil leaves