| How To Cook: |
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1. Fry the onions and when soft add the parsley, seasoning and rice; cook until the rice is clear, stirring well.
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2. Grease a fireproof dish and arrange in alternate layers of the rice mixture, thinly sliced tomatoes and meat, making the last layer of tomatoes.
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3. Pour in the stock or water, cover the dish and cook slowly in a moderate oven (350°F) for about 2 hours, till all the liquid is absorbed-shake the dish gently from time to time so that the rice does not stick.
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4. Serve in the same dish.
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