1 liter of hot water
3 beef bouillon cubes
2 cups of rice
2 tablespoons of oil
1 chopped onion
1 mashed garlic clove
2 diced tomatoes, seeds and skin removed
1 bell pepper cut into pieces
12 ragged cabbage leaves
1 liter of hot water
3 beef bouillon cubes
2 cups of rice
2 tablespoons of oil
1 chopped onion
1 mashed garlic clove
2 diced tomatoes, seeds and skin removed
1 bell pepper cut into pieces
12 ragged cabbage leaves
Dissolve the beef bouillon cubes in hot water, let it boil and reserve
Fry the rice in a pan with oil, until golden brown
When the rice is almost toasted, add half of the broth
Place the cabbage leaves on top, cover the pan, and simmer over low heat
When the rice is almost cooked, add the tomatoes and bell pepper
Add the remaining broth, cook until the rice is cooked and creamy
Serves 8
Note: As the rice cooks, add the broth; if necessary, prepare more water with broth to add.
