- 8 cups beef broth
- 1 small onion, finely chopped
- 1 hot pepper, chopped - how much depends on how spicy you want the soup
- 4 tomatoes, peeled and chopped or 1 can tomato paste
- 3 Tbs. butter or margarine
- 1/4 cup rice
- parsley-fresh or dried
Sauté the onions and peppers in the butter until soft. Add the chopped tomatoes and sauté until tomatoes are cooked. Add the broth and simmer for 30 minutes.
Add the rice and simmer until rice is cooked. Salt to taste.
Before serving, sprinkle with parsley.