1 c. long grain white rice
2 c. water, boiling hot
3 chicken bouillon cubes
2 tbsp. tomato paste
2-3 tbsp. oil for skillet

Fry rice in oil until hard and slightly brown. Add tomato paste and stir well. Transfer rice to saucepan with tightly fitting lid. Add bouillon to boiling water and stir. Add bouillon mixture to rice and stir. Cover tightly and simmer for 20 minutes. When served with beans, this dish is low in carbohy-drates and very high in protein.