Ingredients

1 / 4 teaspoon salt

1 / 3 cup flour

1 / 2 teaspoon curry

1 / 4 c. teaspoon black pepper

1 1-1/2-pound boneless roast pork shoulder, cut into 1 cm cubes

1 / 4 cup oil

2 cups chopped onion

1-2 jalapeno or serrano, finely chopped *

4 cloves garlic, minced

2 cans diced tomatoes with herbs 14-1/2-ounce

14-1/2-ounce 2 cans of vegetable broth or chicken

1 6-ounce can tomato paste

1 cup diced carrots

1 cup chopped green bell pepper

2 tablespoons teaspoon dried thyme, crushed

1 bay leaf

1-1/4 cups long grain rice

Directions

1. In a 1-quart self-sealing plastic bag, combine the flour, curry powder, salt and pepper. Add half the pork cubes. Close bag and shake to coat pork. Repeat with remaining pork cubes.

2. In saucepan for 4 to 6-quart or Dutch oven pork cubes brown, half at a time in hot oil until lightly browned, remove and set aside. Add onions, peppers and garlic in oil in a frying pan. Cook, stirring, until lightly browned. Add undrained tomatoes, broth and tomato paste, stirring well. Bring to a boil. Add meat, carrots, peppers, thyme and bay leaves. Return to boil, reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice, cover and cook over low heat about 25 minutes more or until rice and meat are tender and most liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 80-10 servings.

Note

Because peppers contain very pungent oils, be sure to protect your hands when preparing them. Wear gloves or sandwich bags in your hands so your skin does not come into contact with pepper. Always wash your hands and nails thoroughly in hot soapy water after use peppers.

Ingredients

2 cans (14 ounces) chicken broth, low sodium

5 tablespoons extra virgin olive oil

1 small onion, finely chopped

salt 1 / 2 c. Kosher Tea

1-1/2 cups Arborio rice

1 / 3 cup dry white wine

2 tablespoons red wine vinegar

1 / 4 cup teaspoon freshly ground pepper

1 jar (12 ounces) grape tomatoes, halved

1 / 2 cup coarsely chopped fresh basil, plus whole leaves a small garnish

beans 2 cups fresh corn (cut off the ears from February to March)

1 / 3 cup grated Parmigiano-Reggiano, plus additional services or

1 (about 2 pounds) rotisserie chicken, skin discarded and meat removed from bone fragments

Directions

1. Combine broth and 1-3/4 cups water in a bowl and reserve. Heat 2 tablespoons oil in a 6-quart pot over medium heat gallon. Add onion and cook, stirring occasionally, until softened but not browned, 3-4 minutes. Mix 1 / 4 cup teaspoon salt and rice. Add the wine and 3 cups of broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid is absorbed and the bottom of the pot is dry when the rice is pushed sideways with a spoon, about 10 minutes.

2. Meanwhile, whisk together 3 tablespoons oil, 1 / 4 c. teaspoon salt, vinegar and pepper in small bowl. Combine tomatoes and basil, set aside.

3. Add broth mixture, 1 / 2 cup at a time, rice (to absorb the liquid after each addition), stirring frequently and cook until rice is al dente and creamy, October-December minutes. Additional water can add 1 / 2 cup at a time if necessary. Add corn and 1 / 2 cup water and cook until hot, about 1 minute.

4. Remove from heat, add cheese and salt to taste. Divide the risotto into 4 bowls or dishes, to chicken mixture and tomatoes. Serve immediately with additional cheese on the side.

Green and red bell pepper pieces are sauteed with garlic, basil and rice; and then simmered gently in chicken broth. Colorful mixed vegetables are stirred in to finish this fragrant and attractive dish. Ingredients

Vegetable cooking spray

1 / 4 cup green or red pepper

2 cloves garlic, minced

1 / 2 c. tea. dried basil leaves, crushed

C. 8.1 tea. ground black pepper

1 cup uncooked white rice long grain

1 3 / 4 cups Swanson ® Chicken Broth (regular, Natural Goodness or Certified Organic)

3 / 4 cup frozen mixed vegetables

Directions

1. Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Add green pepper, garlic, basil, pepper and rice and cook, stirring, until rice is lightly golden and green pepper is tender but still crunchy.

2. Add broth to skillet and bring to a boil. Reduce heat to low. Cover and cook for 10 minutes.

3. Add vegetables. Cover and cook for 10 minutes or until rice and vegetables are tender.

This fail-safe recipe features both white and wild rice, flavored with aromatic vegetables and a hint of garlic to make a super side-dish to complement your main course.
Ingredients

1 teaspoon soup. olive oil

1 large onion, chopped (about 1 cup)

2 large carrots, chopped (about 1 cup)

2 stalks celery, sliced (about 1 cup)

2 cloves garlic, minced

3 1 / 2 cups Swanson ® broth (regular or Certified Organic)

1 / 2 cup uncooked wild rice

1 cup long grain white rice

2 tablespoons of soup. chopped fresh parsley

Directions

1. Heat the oil in a nonstick 12-inch skillet over medium heat. Add onions, carrots, celery and garlic and cook until vegetables are tender.

2. Combine wild rice and broth to the pan and boil. Reduce heat to low. Cover and cook for 25 minutes.

3. Stir in white rice. Cover and cook for 20 minutes or until rice is tender. Sprinkle with parsley.

Tip:

Wild rice is a relatively expensive ingredient, but a little goes a long way. The cup 1 / 2 in this recipe gives texture and rich nutty flavor.

Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish right in your own kitchen. Ingredients

Vegetable cooking spray

1 egg beaten

3 / 4 cup uncooked long grain white rice

1 3 / 4 cups Swanson ® Chicken Broth (regular, goodness or natural certified organic)

1 Tbsp. soy sauce

1 / 2 c. tea. garlic powder

1 / 4 cup tea. ground ginger

1 medium carrot, sliced (about 1 / 2 cup)

2 green onions, cut into thick slices (about 1 / 4 cup)

1 / 2 cup frozen peas

Directions

1. Spray a nonstick skillet 10 inches with a vegetable cooking spray and heat for 1 minute over medium heat. Add egg and cook until it is resolved. Remove the egg from the pan.

2. Remove the pan from the heat and spray with cooking spray. Add rice and cook until it is browned, stirring often.

3. Stir in broth, soy, garlic, ginger and carrots in a saucepan and bring to a boil. Reduce heat to low. Cover and cook for 15 minutes. Stir in onions and peas in a pan. Cook 5 minutes or until tender. Stir in chicken and heat through.