Rice and Tomato Soup

Rice and Tomato Soup

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Servings: 4
Calories: 365


  • 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


  • 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
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