How to make
Pour the bones with cold water and boil them. Remove the foam and boil for about 60 minutes on low heat under the lid. Remove it from the heat, cool lightly and debone the meat.
Heat the oil and fry the onion until soft. Add the sliced carrots and 3-4 minutes later the other vegetables.
Sprinkle with flour, stir and put the sliced tomato.
Dilute with the broth, pour rice and meat, season and boil until the rice is ready. Sprinkle with finely chopped parsley before serving.
