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Skillet Salsa Jambalaya
2 tablespoons olive or vegetable oil
1 pound bone-in chicken thighs, skin removed
2 pound smoked sausage, cut into
2-inch pieces*
Y 2 cup sliced celery
1 can (14.5 oz.) whole peeled tomatoes,
undrained and chopped
% cup water
1 package Lipton Skillet Rice—Salsa Style
3 green onions, thinly sliced (optional)
In 12-inch skillet, heat oil over medium-high heat
and brown chicken and sausage, stirring occasicnally,
about 7 minutes. Add celery and cook, sun:zm
sionally, 1 minute. Stir in tomatoes, water and skillet
rice—salsa style. Bring to a boil over high heat.
Reduce heat to low and simmer covered 20 minutes.
Sprinkle with green onions and let stand covered
5 minutes. Makes about 4 main dish servings.
*Try your favorite smoked or plain sausage. Some
great flavors now available in grocery stores are
parsley & Parmesan cheese and turkey-chicken with
sun-dried tomatoes.
Finishing Touches: Serve with warm flour tortillas or
rolls and a citrus fruit salad.
Italian Pilaf Dinner
1 tablespoon vegetable oil
2 bone-in chicken breast halves (about 1 Ib.)
1% cups water
1 package Lipton Skillet Rice—Chicken
Vegetable
3 tablespoons chopped, drained sun-dried
tomatoes packed in oil
1 tablespoon chopped fresh basil leaves
1 tablespoon pine nuts, toasted (optional)
In 10-inch skillet, heat oil over medium-high heat
and brown chicken, turning once, 5 minutes. Remove
and set aside.
In same skillet, bring water, skillet rice—chicken
vegetable and tomatoes to a boil. Reduce heat to
low and arrange chicken over rice mixture. Simmer
covered 20 minutes and until chicken is no longer
pink. Remove from heat and let stand covered
5 minutes. Stir in basil and pine nuts. Makes about
2 main dish servings.
Finishing Touches: Serve with warm Italian bread or
garlic bread and a Caesar salad.
Pineapple Pork Chope
1 tablespoon vegetable oil
4 boneless pork chops, % inch thick.
1 clove garlic, finely chopped
1 medium red bell pepper, cut into
1-inch pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 can (8 oz.) pineapple chunks in natural
juice, drained (reserve liquid)
1 can (8 oz.) sliced water chestnuts, drained
1% teaspoons cornstarch
1 tablespoon water
In 12-inch skillet, heat oil over medium heat and
brown chops, about 6 minutes. Remove chops and
set aside. Add garlic and red bell pepper and cook
1 minute. Stir in soy sauce, sherry and reserved
pineapple juice. Return chops to skillet and simmer
uncovered 5 minutes. Stir in pineapple, water
chestnuts and comnstarch blended with water and
simmer uncovered 5 minutes or until chops are done
and sauce is slightly thickened. Makes about 4 main
Finishing Touches: For a touch of the Orient, serve
with green tea, a cucumber & carrot salad and fortune
or aimond cookies. :
Taste Tested Recipes from The Lipton Kitchens
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Wlmmr’s on tonight's menu — Spanish, Chinese, Italian
or American — rice is a classic that complements a variety of foods
in cultures from the Orient to New Orleans. '
With rice appearing often on America’s dinner tables (it is
estimated that Americans eat about 25 pounds per person per year), restaurateurs
and manufacturers of rice products are constantly searching for new ways o prepare
and serve this nutritious staple. ‘,
Today, in supermarkets, you'll find a variety of rice-based side dishes, including
a new line of delicately seasoned long grain rice mixes that you prepare in a skillet.
No matter which variety you choose — savory chicken flavor with carrots and peas,
Oriental stir fry with sesame and ginger or salsa style with black beans and tomatoes —
this new side dish product tastes delicious, yet it takes just 20 minutes o prepare in a
skillet. It can be used as an accompaniment to chicken, beef, fish or pork orosan
ingredient in a hearty main dish. The following one-pan skillet recipes are a quick
and easy way so get supper on the table, and there’s minimal cleanup time, foo. -
+ v 'l— N N
Rice, along with bread, cereal and pasta, is the foundation
of a balanced diet. These foods are the base of the U.S. Food
Pyramid, which recommends 6 to 11 servings daily. Enriched
rice is a good source of the B vitamins: thiamin, riboflavin,
niacin and folic acid, as well as the mineral iron.
HISTORY OF RICE |
Rice is perhaps the first grain ever to be cultivated by man. According
to the U.S.A. Rice Federation, the first known recording is from around
2,800 8.C., when a Chinese emperor wrote a ceremonial ordinance for
rice planting. From China, rice traveled across the continents, eventually
finding its way to the Western Hemisphere. :
The history of U.S. rice production dates back 300 years, when a storm
battered ship entered the Charleston, South Carolina, harbor for refuge and
repairs. From this ship, rice became a major agricultural product and the
first to be exported from “The Colonies.”
The low-lying marsh lands bordered by fresh tidal water rivers of the
Carolinas and Georgia proved to be ideal for rice production. By 1726,
the Port of Char'eston was exporting about 4,500 metric tons of “Carolina
Golde,” which later became the standard of high-quality rice throughout
the world. When America gained independence 50 years later, rice had
become a major agricultural business.
FACTS ABOUT RICE '
i Rlcefii‘lsone of the United States’ oldest agribusinesses, dating back
to 1685,
B Rice is the fastest growing food commeodity in the U.S. In 1996,
U.S. rice farmers harvested approximately 2.9 million acres, yielding
17.1 billion pounds of rice.
8 More than 90% of the rice eaten in the U.S. is grown in this country.
# The rice-producing states are: Arkansas, California, Florida, Louisiana,
Mississippi, Missouri and Texas.
8 The U.S. is one of the largest exporters of rice supplying about 17% of
the rice that enters into world trade.
TYPES OF RICE
Long grain rice has long, slender grains. Cooked, the grains are separate,
Medium grain rice is 2to 3 times longer than it is wide. After cooking,
the grains are moist and tender and have a greater tendency to cling