1/2 kg Jasmine rice
1/4 cup tomato sauce
1 pc chicken bouillon cube
2 (150 g each) cans PUREFOODS CHICKEN CURRY
100 g Baguio beans, trimmed & sliced in half


  1. Combine all ingredients except Baguio beans in a rice cooker or pot. Cook covered over low heat until rice is tender.
  2. Stir in Baguio beans last.
Makes 7 servings. Tip/s:
  1. Substitute regular long grained rice if Jasmine is not available.
  2. Substitute brown rice for white rice for more fiber but soak brown rice first in water for about 30 minutes or longer to soften grains.
  3. Use chicken bones boiled in water to make stock.
  4. Add other vegetables like 1/4 cup frozen peas, 100 g bell peppers or diced carrots.
  5. Serve with something dry or fried.

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