MEXICAN DRY RICE SOUP
1 lb. fresh sausage
1 small onion, chopped
1 clove garlic, minced
2 Tbsp. oil
1 c. brown rice
1/4 c. tomato puree
3 c. chicken stock or water
salt and pepper to taste

Cook sausage, drain off fat and cut into pieces.
Saute onion and garlic in oil for a few minutes until onion is tender. Stir
in rice. Add tomato puree, chicken stock or water, and sausage. Cover, bring
to a boil, then turn heat down and simmer for 30 to 40 minutes, until rice
is cooked and liquid is absorbed. Do not stir during cooking. Season to
taste and serve.
Yield: 6 servings.