This delicious rice soup lends itself to be made for large crowds.
It does have a rather long list of ingredients, but you can change the vegetables listed for other vegetables in season.
The meat mix I use is the mix my family has always used. You can also change them for other cuts, and add sliced squid.
Ingredients for 6-8
- 1 small onion, chopped
- 1 medium tomato, peeled
- 150-200 gr. mixed vegetables: Beans, carrot, artichoke, mushroom, pepper etc
- 1 garlic clove
- 1 cup short grain rice
- 1 chicken drumstick, cut into 3 pieces
- 1 chicken liver, finely chopped
- 1 rasher thick unsmoked bacon, (or a pork rib, chopped into 3 pieces).
- 150gr. lamb, cut into bite size pieces
- pinch of cinnamon
- 1/2 tsp ground cumin
- salt and pepper
- 1.5 Lt. stock, chicken or vegetable.
Cooking method:
- Stir-fry the onion in a large heavy based pan, for about 5 minutes or until soft.
- Add the meat pieces and stir fry for 5 minutes until browned all over.
- Add the chopped tomato, salt, pepper and garlic and cumin, stir-fry for 5 minutes, then add the stock and simmer for 45 minutes.
- Now add the chopped vegetables, the rice and a pinch of cinnamon, let the rice cook for 20 minutes and serve hot.
It is served as a main course, with sliced green peppers in separate plates.
