1 cup of rice
6 cups of boiling water
1 tablespoon of salt
1/2 cup of butter or margarine
3 slightly beaten eggs
500g of cooked and drained bean broth
1 cup of chopped green onion (green part and white, finely chopped)
1/3 cup of chopped green pepper
1 tablespoon of salt
1/8 teaspoon of black pepper
For garnish
tomatoes
thyme
strips of red pepper
black olives
1 cup of rice
6 cups of boiling water
1 tablespoon of salt
1/2 cup of butter or margarine
3 slightly beaten eggs
500g of cooked and drained bean broth
1 cup of chopped green onion (green part and white, finely chopped)
1/3 cup of chopped green pepper
1 tablespoon of salt
1/8 teaspoon of black pepper
For garnish
tomatoes
thyme
strips of red pepper
black olives
Place the washed rice in a pot with salted water, bring to a boil
Reduce heat and cook until tender, drain and reserve
Melt the butter or margarine in a skillet, add eggs and scramble without letting them dry too much
Add rice and remaining ingredients, mix well and simmer
Reduce heat, cover and simmer in low heat for 10 minutes
If it dries too much, add another 2 tablespoons of butter or margarine
Just before serving, carefully warm the rice and place it in a mold with a hole in the middle, well greased and warmed, to hold 6 cups
Turn it over onto a plate and garnish with tomatoes stuffed with thyme, strips of red pepper and black olives, Serve hot 8 times.
