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Bring to a boil for 25-30 minutes or until about 5 minutes have passed. Cook the rice visit this web-site and tomato slices in a saute pan over medium heat, until just cooked through, about 3 minutes. In a small sauce pan, heat 1/2 cup beef stock, stirring occasionally. Slowly add the cooked rice pulp to the broth. Add the rice pulp, tomato and stock to the potato and sizzle.
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Next drop in 1-2 cups of the hot sauce and simmer until all rice is eaten, about 3 minutes. Drain the rice pulp and tomato slices. Add the orange juice to the oil. Serve immediately. “Salt and pepper” for garnish.
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