Approx. 1 lb. meat (veal, pork, beef or chicken) you can also use necks, wings, etc.
1 pt. tomatoes or 1 can tomato sauce
2 cloves garlic, chopped
1 med. onion, chopped
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 tsp. cinnamon
1 tbsp. olive oil
2 or 3 c. hot water or chicken broth
2 c. rice

Brown meat in oil after sauteing onions and garlic. Add tomatoes/ or sauce and parsley. Add seasonings and about 1 cup water/broth. Simmer for about 1/2 hour. Remove meat, bones etc. when tender. Put in rice and 2 cups water/broth. Bring to boil and simmer stirring gently. You may have to add more water as it cooks so it stays moist and creamy. Serve with grated Aziago cheese, meat, salad and wine. This is a good way to use bony chicken parts or ends of roasts before trimming.