Spanish Rice

Ingredients

2 cups  rice

5 cups chicken stock

3 x 440gm tins tomatoes pureed

2 green capsicum diced

1 large onion chopped

2 teaspoon dried sage

Salt to taste

100gm butter

3 tablespoon olive oil

1 teaspoon sugar

In a pan melt 40 gm butter and olive oil add onions sauté with lid on for 10 minutes then add capsicum and cook for further 10 minutes or until cooked. Add the tomatoes, sage and salt and simmer for about 20 minutes.

Fry rice in left over butter until brown add stock and simmer until stock is absorbed.

Mix rice and tomato mixture and serve. Sprinkle with grated tasty cheese to taste.