RICE WITH TOMATOES or chickpeas or vermicelli

6 servings

2 glasses rice, 2 big tomatoes or

2 tablespoons, tomato paste,

3 glasses meat stock or water,

3 tablespoons butter,

2 teaspoons salt,

1/2 teaspoon sugar

Wash the rice. Cover it with warm water. Add 1 tablespoon of salt. Let cool. Wash 3-4 times. Drain well. Heat the margarine in a saucepan. Add peeled and chopped tomatoes (or the tomato paste dissolved in 1/2 9lass °f water). Cook for 1-2 minutes. Add meat stock or water, salt and sugar. When it starts boiling, add the rice and mix well. Cover and cook first on medium heat, later on low heat until the water is absorbed. Put a cloth underneath the lid. Let it simmer on very low heat for 15-20 minutes (taking care that it does not stick to the bottom).

Let stand for 15 minutes or more. Mix well with a wooden spoon and serve.

(You may replace the tomatoes with cooked chickpeas to be added at the last moment, or vermicelli browned in butter.)
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RICE WITH TOMATOES or chickpeas or vermicelli

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