1 cup uncooked long-grain white rice
1/3 cup light cream
3 tablespoons olive oil
1/4 cup shortening
1 teaspoon salt
2 (29 ounce) cans stewed tomatoes
1 tablespoon chopped leeks
1 teaspoon ground nutmeg
1 1/2 boiled eggs
2 cups water, divided
2 tablespoons ketchup
1/2 teaspoon chili powder
Preheat oven to 400 degrees F (200 degrees C). Grease a 10x15 inch baking dish.
Lift 1 cup of most of the water from the rice into the dish and stir to bring the liquid to a boil. While the liquid is boiling, remove the bread. Mix in 1 cup whipped cream, 2 tablespoons oil, 1/4 cup shortening, salt, tomatoes, leeks, nutmeg and eggs. Pour into the bottom of the custard-lined dish.
Bake in preheated oven for 30 minutes. Cool 10 minutes, then turn out onto a wooden board and cool completely.
Prepare tomato paste or mustard. In a small saucepan with oil, saute the eggs. Increase heat to medium and add ketchup, tomato paste and green beans. Cook until the eggs to fully set, or until heated through and cooked through.
Mix sauteed meat, potatoes, spinach and tomatoes. Spoon 2 cups of soup mixture into the baking dish. If necessary, add more broth or sugar. Serve hot.