• 1 (14.5 ounce) can beef broth
  • 1 quart water
  • 1/3 cup tomato paste
  • 1 teaspoon minced garlic
  • 2 bay leaves
  • 4 cubes beef bouillon
  • 1 pinch freshly ground black pepper to taste
  • 1/2 cup uncooked long grain white rice
  • 1 cup shredded Cheddar cheese (optional)


In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.