Ingredients
- 4 ve stock
- 3 garlic (cloves)
- 2 ve bullion
- 2 onions
- 2 stalks celery
- 1 bell pepper
- 4 c water
- 2 c long rice (grain white)
- 6 ounce tomato paste
- 3 tb margarine
- 2 ts paprika
- 1 ts salt
- 1/2 ts oregano
- 1/2 ts chili powder
- 1/2 ts basil
In a large pot, melt margarine over medium heat. Add onions, garlic, and rice. Stir for about 5 minutes. Add stock, celery, green pepper, tomato paste, and spices. Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour. Stir occasionally, and add some water if needed. Ready when rice is tender.