Ingredients
- 4 ve stock
- 3 garlic (cloves)
- 2 ve bullion
- 2 onions
- 2 stalks celery
- 1 bell pepper
- 950 ml water
- 240 gr long rice (grain white)
- 170 gr tomato paste
- 40 gr margarine
- 5 gr paprika
- 3 gr salt
- 1 gr oregano
- 1 gr chili powder
- 1 gr 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.
