SPANISH RICE

6 onions
6 tomatoes
1-1/2 pints of vegetable stock
herbs and seasoning
1-1/2 cupfuls of rice
butter

Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over.