1/2 POUND (250 g approx.) OF LONG GRAIN RICE 1/2 POUND (250 g approx.) OF LEAN MINCE 1 CUP OF RIOJA WINE 1 BEEF STOCK CUBE 2 SMALL ONIONS 1 TOMATO 1 TABLESPOON OF TOMATO SAUCE OLIVE OIL SALT AND PEPPER
Put some oil in a frying pan and gently fry the finely chopped
onion, the finely chopped tomato ( after removing the seeds)
and the mince ( with the tomato sauce added ), turning the mixture regularly, for about 3 minutes.
Add a pinch of salt and pepper and mix well.
Transfer the 'mince mixture' to a warmed casserole dish with a
spoon, leaving a space in the middle for the rice.
Dissolve the beef stock cube in 2 cupfuls of boiling water.
Some long - grained rice varieties have to be washed in cold
water before cooking. Check the instructions on the packet.
Place the uncooked the rice in the middle of the dish. Add the stock
and the red wine and then place in a pre-heated oven (180C -350F
-gas mark 4) for about 20 minutes. Cover the dish with a lid or foil.
Let the open dish stand for 5 minutes before serving to allow
any excess water, not absorbed by the rice, to evaporate.
Place a sprig of parsley or coriander in the middle of the dish
for decoration.
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