Spanish Rice Soup - cooking recipe

Ingredients

2 c. uncooked rice
6 Tbsp. lard
2 small onions, finely chopped
2 cloves garlic, minced
4 medium sized tomatoes, peeled and chopped or 1 c. tomato puree
4 c. regular strength beef or chicken broth
2 or 3 canned green chile slices, chopped
2 Tbsp. chopped parsley
1 c. pimiento-stuffed green olives

Preparation

Brown rice lightly in lard.
Add onions, garlic and tomatoes. Cook 2 to 3 minutes.
Add 3 cups of broth.
Cover and simmer on top of range 25 to 30 minutes or bake in covered casserole in 350\u00b0 oven for 50 to 60 minutes.
Garnish with chiles, parsley and olives. Use leftover broth, if you want a more moist rice.