The recipe yield is:
Pour rice into a bowl with 2 tbs salt and cover with warm water and set aside 20 to 25 minutes. Drain and rinse salt away. Place broth or stock in a pan with margarine and 1/2 tbs. salt and bring to a boil. Add rice and cook on high then on medium heat until rice absorbs water.Put a cloth napkin under the lid, put on lid and simmer 50 to 10 minutes on very low heat. Stir and serve.To serve with the sauce: Mince tomatoes and cook in pan 6 minutes or puree like. Add the tomatoes ( or paste ) to the brroth or water to cook rice in so the tomato product becomes part of the cooking liquid for the rice.