Main Meals Recipes

3 Tbsp. margarine 4 cloves garlic, crushed 1 medium onion, sliced 1 chicken bouillon cube 150 grams chicken breast fillet, sliced 2-1/2 cups raw rice, washed once 1 can (227 g) DEL MONTE Tomato Sauce 1 cup grated cheddar cheese 1 medium green bell pepper, diced

1 SAUTÉ garlic, onion, chicken, bouillon cube and rice in margarine. Cook for 5 minutes while stirring. Add 3 cups water and DEL MONTE Tomato Sauce. Simmer until rice is cooked. 2 STIR in cheese and bell pepper. Serve with your favorite main dish (barbecue, longganisa, tapa, etc.)

Note:

3/4 k chicken, cut into serving portions 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup) 12 cloves garlic, crushed and fried 1/2 cup oil MARINADE 6 cloves garlic, crushed 1/4 cup DEL MONTE Red Cane Vinegar 1 Tbsp soy sauce 1 tsp iodized fine salt (or 1 Tbsp iodized rock salt) 1/2 tsp peppercorns, crushed reserved pineapple syrup

1 MARINATE chicken for 30 minutes. Drain and reserve marinade. 2 FRY chicken in oil until golden brown. Combine chicken with marinade, then simmer until tender. 3 ADD DEL MONTE Fresh Cut Pineapple Chunks. Top with fried garlic.

Note: For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/.

400 g DEL MONTE Spaghetti, cooked per package directions 2 Tbsp olive oil 4 cloves garlic, crushed 1 medium (50 g) onion, sliced 1/2 k chicken breast, deboned and cut into strips 1 cup cooked red kidney beans 1 cup (153 g) whole kernel corn 1 can (198 g) whole button mushrooms, sliced 2 tsp chili powder 2 cans (385 g each) DEL MONTE Italian Style Spaghetti Sauce 1/4 cup water

1 SAUTé garlic, onion and chicken in olive oil. Add kidney beans, kernel corn, mushrooms, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and chili powder. Cook for 10 minutes. 2 ADD the remaining ingredients. Cook for another 10 minutes. Pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.

Note: For more Filipino Recipe Visit Del Monte Web site http://www2.kitchenomics.com/.