Preparation Time:
45
Ingredients:
2 pounds of rice
6 cups of broth
1 carrot
1 medium potato
1 ear of corn
1 cup of beans
1 onion
1 pepper
3 cloves of garlic
2 tablespoons of tomato puree
4 tablespoons of oil
1 teaspoon of salt
Pepper to taste
Instructions:
Rinse and drain the rice. Chop all the vegetables into half-inch cubes and combine them with the previously shelled and boiled corn.
Prepare a sauté with all the chopped seasonings and the tomato puree, then add all the vegetables and cook for five minutes.
Add the rice along with water, salt, and pepper. Cover and let it cook until the rice is tender.
Rations:
4