Rice and Tomato Soup
Ingredients
- scant 1/2 us cup olive oil
- 7 oz long grain rice
- 1 clove of garlic
- 14 oz lean bacon
- 3 medium sized Spanish onions
- 4 to matoes
- 1 3/4 pint general household stock
Instructions
- Heat the oil in a pan, add the rice, and fry until golden-brown.
- Skin and crush the garlic and stir it into the rice.
- Chop the bacon into small pieces about 1cm square.
- Skin and slice the onions and tomatoes.
- Fry the bacon gently in a deep saucepan until the fat begins to run.
- Add the onions and tomatoes, and fry gently until the onion is transparent.
- Stir in the rice.
- Add the stock, heat to boiling point, cover, and simmer gently for about 1 hour.
Calories: 365 kcal
Carbohydrates: 55 g
Protein: 26 g
Fat: 5g
Saturated Fat: 2 g
Sodium: 2825 mg
Potassium: 472 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 1467 IU
Vitamin C: 23 mg
Calcium: 47 mg
Iron: 1 mg