1 1/3 quarts chicken broth
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
2 tablespoons beef bouillon
5 cups white rice
1 1/2 tablespoons all-purpose flour
1 teaspoon tomato paste
1/4 teaspoon dried oregano
In a medium saucepan bring chicken broth and vinegar to a boil. Stir in oil, enriching with bouillon. Reduce heat, and cook for 5 minutes.
Pour in meat bouillon while stirring occasionally. Stir in rice, stirring constantly, until rice is cooked. Stir in flour, tomato paste, oregano and chilled coffee beans. Cook for an additional minute.