Mexican Dry Rice Soup
|Fresh sausage||1 Pound|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Brown rice||1 Cup (16 tbs)|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Chicken stock/Water||3 Cup (48 tbs)|
Cook sausage, drain off fat and cut into pieces.
Saute onion and garlic in oil for a few minutes until onion is tender.
Stir in rice.
Add tomato puree, chicken stock or water and sausage.
Cover, bring to a boil, then turn heat down and simmer for 30 to 40 minutes, until rice is cooked and liquid is absorbed.
Do not stir during cooking.
Season to taste and serve.