1. Put ¼ pound of rice in cold water for an hour and take it to the fire with 1 tablespoon oil, 1 tablespoon butter, 2 grounded big head onions, enough salt and a little coriander and parsley leaf. Let it boil over low heat stirring often, and when rice is cooked remove the herbs (parsley and coriander). 2. Apart beat eggs well with a little salt, and fry them creating several small omelets. Add the omelets to the soup. 3. Serve with avocado and garnish with finely chopped parsley or coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
