Preparation / Directions:
Place rice, onion and olive oil in 2 qt saucepan and saute 2 or 3 minutes, stirring frequently. Add salt and 3 1/2 cups hot water. Bring to a boil.
Lower heat to minimum and cook, covered, without stirring, 15 minutes. Add tomatoes and cook, uncovered, 5 minutes longer, stirring frequently. The
rice should now be quite dry. Remove from heat and cool for 15 to 20 minutes, add eggs and mix well. With damp hands, shape heaping tablespoons of the mixture into croquettes the size of a large egg; insert one piece of cheese into each croquette,
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