ARROZ EN EL HORNO
Take a pint of any very strong vegetable stock and mix with it four tablespoonfuls of big whole rice; add a tablespoonful of chopped green pepper, a peeled tomato, an onion finely shredded, a big lump of butter, salt and paprika. Put all in a small stone jar, cover with a loose lid and bake in a slow oven for two hours, without stirring.