Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Chicken Stock Cubes |
| 40 fluid ounce | Boiling water |
| 1 large | Onion, Finely Chopped |
| 1 tablespoon | Short-grain Rice |
| 2 tablespoons | Tomato Puree |
| \N \N | Crusty Bread to Serve |
Put stock cubes in a pan and dissolve in boiling water. add onion and rice, and simmer for a further 5 minutes until all the flavours have combined. Serve with crusty bread.
Source: Emily Murray, Newton Stewart