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Use long grain rice.

Saute:

1 chopped onion in oil and butter until transparent.

Add: 6 TBSP tomato paste

1/2 cup water, stir to blend

Add:

1 cup rice cook 1 minute

Add:

chicken stock 2 cups at a time. Cook till stock evaporates and repeat. Season with salt and pepper, cook until rice is soft, approxamately 40 minutes. Stir in 1/2 cup Parmesan.

Rich stock:

1 can each cream of chicken and cream of mushroom soup

2 cans water.

If you have chicken giblets, or small parts, cook them in water, covered until tender. Chop and add them to rice with broth.

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