Ingredients Edit

Directions Edit

  1. Heat 3 spoons of oil in an iron pot and add the herbs, , spices and the salt.
  2. Stir while adding the tomato paste. Add the beans, also while stirring, then add the chicken stock. Once well heated, add the remaining water and bring to a boil.
  3. Add the rice and stir regularly to avoid excessive sticking.
  4. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat.
  5. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside.
  6. If necessary, cover and leave another 5 minutes on very low heat.

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