ALASKA CHILI CON CARNE RICE

Ingredients:
2 tbsp oil
1/4 cup onion
1 tsp garlic
1 cup ground beef
1/3 cup red kidney beans
1/3 cup corn
1 pc beef cube
1 tbsp cumin
1/2 tsp cayenne pepper
1/2 cup Alaska Crema
2 cups cooked rice
1/4 cup bell pepper

Procedure:

1. In a pan, saute onion and garlic in oil until onion is translucent and garlic is golden brown, add ground beef and stir until cooked.
2. Add in kidney beans, corn, beef cube, cumin, cayenne pepper and Alaska Crema. Mix until everything is well incorporated.
3. Stir in cooked rice and bell pepper.
4. Season with salt and pepper to taste.

WEEKDAY SKILLET CHICKEN

WHAT YOU WILL NEED:

2 cups water

1 package Knorr® Asian Sides™ - Chicken flavor Fried Rice

1 cup frozen vegetables [or drained canned vegetables ]

2 cups cut-up cooked chicken

HERE'S HOW:

1. Bring water to a boil in 3-quart saucepan. Stir in Knorr® Asian Sides™ - Chicken flavor Fried Rice and vegetables; return to a boil.
2. Reduce heat and simmer covered 7 minutes or until rice is tender.
3. Stir in chicken; heat through. Let stand about 2 minutes.

NESVITA Bringhe

Delicious pro-weight style Bringhe, a combination of rice and glutinous rice mixed with chicken cuts and chorizo, blended with non-fat milk..

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Servings: 6-8

WHAT YOU WILL NEED:
2 tbsp corn oil
4 cloves garlic, minced
1 medium onion, sliced
½ kilo chicken, cut into serving pieces
2 pieces Chorizo de bilbao, sliced into cubes
ground pepper and patis to taste
2 MAGGI Chicken Broth Cubes
2 tbsp turmeric juice
3 cups NESVITA Pro weight Management Non Fat Milk dissolved in 4 cups rice washing
1 cup glutinous rice, washed, soaked in water for 10 minutes, drained
1 cup rice, washed, soaked in water for 10 minutes, drained
2 bell pepper, sliced into strips
2 hard boiled egg, sliced into wedges

HERE'S HOW:

1. Heat corn oil. Sauté garlic and onion until limp.
2. Stir-in chicken and cook until chicken turns white in color.
3. Add Chorizo de bilbao. Season with pepper, patis and MAGGI Chicken Broth Cubes.
4. Add turmeric juice. Pour in NESVITA and bring to a simmer. Stir in soaked rice.
5. Cook rice over very low heat while continuously stirring to keep the rice from sticking at the bottom of the pan. Add more water if necessary or if the rice needs more time to completely cook.
6. Garnish with bell pepper and eggs before serving.

Nutritional Content Per Serving:
Calories:475
CHO (g):49
PRO (g):45
Fats (g): 11

Oriental Fried Rice

WHAT YOU WILL NEED:
3 tablespoons cooking oil
2 large eggs, lightly beaten
2-150 grams Century Tuna loaf, diced
1/4 cup chopped carrot
1/4 cup sliced button mushrooms
1/4 cup green peas
2 tablespoons chopped red bell pepper
4 cups cooked rice
1/4 cup sliced spring onions (about 1-inch cuts)
2 tablespoons soy sauce
1/2 teaspoon salt, or according to taste

HERE'S HOW:

1. In a large stir-fry pan or wok, heat about 2 teaspoons of cooking oil. Add eggs and cook until desired doneness. 
2. Remove from wok and set aside. 
3. Add the rest of the oil into the same wok then fry Century Tuna Meatloaf until lightly browned. 
4. Add carrot, mushrooms, green peas and red bell pepper. Cook for about 1 minute. 
5. Add rice, spring onions and soy sauce. 
6. Toss well until color is even. 
7. Cook for about 2 to 3 minutes with occasional stirring until rice is steaming hot. 
8. Season with salt according to taste. 
9. Remove from heat and serve immediately. 

Makes 4 servings.

Katsu Rice Toppings

WHAT YOU WILL NEED:
1-150 grams Century Tuna Meatloaf, sliced into 6 lengthwise
2 tablespoons all-purpose flour
1 egg, lightly beaten with,
1 tablespoon water
½ cup Japanese breadcrumbs
cooking oil for frying
2 to 3 cups steamed rice
1 cup cooked bean sprouts
1 tablespoon chopped spring onion
Sauce:
1 teaspoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon Japanese soy sauce
1 tablespoon tomato ketchup
1 teaspoon mustard
1 tablespoon mirin
1/3 cup water
2 teaspoons cornstarch

HERE'S HOW:

1. Dredge Century Tuna Meatloaf slices in flour, dip in egg then roll in breadcrumbs. 
2. Fry in hot oil until golden on both sides. 
3. Serve on hot steamed rice with bean sprouts on the side. 
4. Drizzle sauce and sprinkle spring onions on top before serving. 

To make sauce: Place all ingredients in a saucepan. Cook with constant stirring over low to medium heat until thickened. Serve with Century Tuna Meatloaf Katsu.

Makes 2 servings.

BAGOONG RICE SURPRISE

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp cooking oil
2 tbsp chopped garlic
¼ cup sliced onion
3 cups cooked rice
1 8g. MAGGI MAGIC SARAP
2-3 tbsp bagoong alamang or to taste
thin slices of green mango or slices of fried tocino

HERE'S HOW:

1. Heat cooking oil. Sauté garlic and onion until limp. Stir in cooked rice and mix very well.
2. Season with MAGGI MAGIC SARAP and bagoong. Mixing bagoong a little at a time to taste for saltiness. Cook for another minute.
3. Serve with green mango slices and fried tocino on top or on the side.

Nutritional Content:
Calories: 151
Carbohydrates (g): 25
Protein (g): 2
Fats (g): 5

Sinangag

Garlic
1/2 tbsp oil
2 cloves garlic, crushed
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
3 cups cooked rice

HERE'S HOW:

1. Sauté garlic in oil, then add DEL MONTE Sandosenang Sarap All-in-One Seasoning. Stir.
2. Add rice, cook for 5 minutes with constant stirring.

Makes 3 servings.

Curried Chicken Pineapple Rice Salad

WHAT YOU'LL NEED:

3 cups fresh DOLE Pineapple, cut
into chunks
3 cups cooked brown or white rice
2 cups cubed cooked chicken
3/4 cup sliced celery
1/3 cup sliced green onions
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup chicken broth
2 teaspoons curry powder
1/4 cup fat free or reduced calorie honey mustard
salad dressing
2 teaspoons lemon juice

HERE'S HOW:

1. Combine pineapple chunks, rice, chicken, celery, green onions, salt and pepper in large bowl.
2. Combine chicken broth and curry powder, in microwave-safe bowl. Microwave on high 45 seconds or until hot. Cool slightly. Stir in salad dressing and lemon juice.
3. Pour curry dressing over salad; toss to evenly coat.

Low Fat; good source of Potassium and Iron; rich in Vitamin C.

Rice de Luxe

WHAT YOU WILL NEED:
1 pc egg, beaten
7 cloves garlic, crushed
1 pc small onion, chopped
100 g pork pigue, cut into strips
125 g chicken giblets, cut into cubes
3/4 cup chicharo
130 g sayote, cut into cubes
1 pc small red bell pepper, sliced into strips
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
3-2/3 cups cooked rice

HERE'S HOW:

1. COOK egg as in omelette. Cut into strips and set aside.
2. SAUTÉ garlic, onion, pork and chicken giblets. Add 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), 1-1/2 tsp sugar and 1/8 tsp pepper. Add vegetables and DEL MONTE Spaghetti Sauce. Simmer for 5 minutes.
3. ADD cooked rice. Blend thoroughly. Top with egg strips before serving.

Serves 5

High in Vitamin A- for good eyesight.

Spanish Arroz Caldo

WHAT YOU WILL NEED:
10 cloves garlic, crushed
1 pc medium onion, chopped
2 tbsp ginger strips
200 g chicken breast, deboned and diced
1 kg clams (tulya), boiled and shells removed (reserve broth)
1/2 cup raw malagkit rice, washed once
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
5 stalks green onions, chopped

HERE'S HOW:

1. SAUTÉ garlic in oil until brown. Set aside half for topping.
2. IN the remaining half, add onion, ginger, chicken, clam meat and malagkit rice. Cook for 5 minutes with continuous stirring.
3. ADD DEL MONTE Tomato Sauce, 5 cups clam broth, patis and pepper to taste. Simmer, stirring occasionally until rice is cooked. Top with green onions and garlic just before serving.

Serves 8

Excellent source of Vitamin B12 – prevents anemia.

Tinapa Fried Rice

WHAT YOU WILL NEED:
1 pc egg, cooked as omelette, then cut into strips
4 pc medium tinapa, fried and flaked into large pieces
8 cloves garlic, crushed
1 pc medium onion, sliced
1 pc small carrot, cut into small cubes
1 pc chicken bouillon cube, crumbled
1 pouch (250g) DEL MONTE Original Style Tomato Sauce
6 cups cooked rice
1/2 cup cooked/frozen green peas
4 stalks green onions, chopped

HERE'S HOW:

1. SAUTÉ garlic, onion, carrot and bouillon cube for 3 minutes. Add DEL MONTE Tomato Sauce. Cover and simmer over low heat for 5 minutes.


2. ADD rice, peas and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Blend well. Stir in tinapa, egg and green onions.

Serves 10

Rich in Vitamin A – for good eyesight.

Special Fried Rice

WHAT YOU WILL NEED:
3/4 cup Chinese chorizo, diced
1 head garlic, crushed finely
1 medium onion, chopped
100 g carrot, chopped
150 g medium shrimps, peeled and sliced
2 pc eggs, beaten
2-1/2 tbsp patis
1 can (439 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained
2 cups cabbage, finely shredded
5-1/2 cups cooked long grain rice
1 stalk green onion, sliced (optional)

HERE'S HOW:

1. SAUTÉ chorizo until oil is extracted. Set aside chorizo. Add 2 tbsp oil then sauté garlic, onion, carrot and shrimps. Add eggs and cook until just set.
2. ADD chorizo, 2-1/2 tbsp patis, DEL MONTE Fresh Cut Pineapple Tidbits, cabbage and rice. Mix well. Cook for 3 minutes, stirring constantly. Stir in green onions.

Serves 10

Excellent source of Vitamin A – for good eyesight.

Pineapple-Beef Rice Topping

WHAT YOU WILL NEED:
4 cloves garlic, crushed
350 g ground beef
1 pc small carrot, diced
1 tbsp DEL MONTE Red Cane Vinegar
1 can (439 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 pc small green bell pepper, cut into strips
1 tbsp cornstarch, dissolved in 2 tbsp water

HERE'S HOW:
SAUTÉ garlic and ground beef until brown. Add 3/4 to 1 cup water and simmer until meat is tender.

ADD carrot, 1 tbsp brown sugar, dash of pepper, 2 tbsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt), pineapple syrup and DEL MONTE Vinegar. Simmer until carrot is cooked.

ADD DEL MONTE Fresh Cut Pineapple Tidbits, bell peppers and cornstarch. Stir, then simmer for 5 minutes. Serve as rice topping.

Serves 6

Excellent source of Vitamin B12 - prevents anemia.

Fiesta Rice

      

WHAT YOU WILL NEED:
4 cloves garlic, crushed
1 pc medium onion, sliced
2 cups raw rice, washed once
2 tbsp margarine
1 pc chicken bouillon cube
1 pc laurel leaf
1 pc medium carrot, sliced into half-moons
1/4 kg shrimps, shelled
1/2 cup cooked/frozen green peas
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce

HERE'S HOW:

1. SAUTÉ garlic, onion and rice in margarine. Cook, stirring constantly, until rice turns light brown. Add 4 cups water, bouillon cube and laurel leaf. Allow to boil then simmer over low heat until rice is cooked. Set aside.
2. SAUTÉ carrot for 2 minutes. Add shrimps, peas and DEL MONTE Spaghetti Sauce. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt), 1/4 tsp pepper and 1/2 tsp sugar. Simmer for 20 minutes. Add cooked rice and blend thoroughly.

Serves 6
Excellent source of Iron – for healthy red blood cells.

Bagoong Fried Rice

Typical rice dish with a blend of sweet and salty flavors, made nutritious with DEL MONTE Pineapples, rich in vitamins such as Vitamin B2. 

WHAT YOU WILL NEED:

1 head garlic, crushed

1 pc medium onion, sliced

1 tbsp ginger strips

2 pc siling haba, seeded and sliced

1/2 cup ground pork

3 tbsp bagoong alamang

1 can (140 g) DEL MONTE Original Style Tomato Sauce

5 cups cooked rice

1 pc small green mango, cut into thin strips

1 stalk green onion, chopped

1 pc egg, cooked as omelet then cut into thin strips

HERE'S HOW:

1. SAUTÉ garlic, onion, ginger, sili, pork and alamang in 1/4 cup oil for 5 minutes. Add DEL MONTE Original Style Tomato Sauce. Simmer for 5 minutes.
2. ADD rice and mango. Cook, while stirring, for 2 minutes. Serve with green onions and egg strips on top.

Serves 6

Rich in Vitamin A –for good eyesight.

Pork-Shrimp Fried Rice

WHAT YOU WILL NEED:
6 cloves garlic, crushed
1 pc medium onion, sliced
400 g ground pork
400 g shrimps, shelled
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
4 cups cooked rice
2 pc eggs, cooked as omelette and then cut into strips
3 stalks green onions, chopped

HERE'S HOW:

1. SAUTÉ garlic, onion and pork. Add shrimps and cook until tender. Season with 1-1/4 tsp iodized fine salt (or 1 tbsp iodized rock salt).
2. ADD DEL MONTE Tomato Sauce and cook for 5 minutes. Add rice and mix thoroughly. Top with egg strips and green onions.

Servings 7

High in Niacin – promotes normal digestion and healthy skin.