TOMATO CHICKEN PORRIDGE

Ingredients:

2	tbsp	PURE OIL VEGETABLE COOKING OIL
1 (100 g)	pc	red onion, chopped
500	g	tomato, chopped
500	g	MAGNOLIA CHICKEN STATION RECADO CUT
2	tbsp	iodized fine salt
1	tsp	pepper
1	tbsp	dried basil
1/8	cup	tomato paste
2	cup	rice
2	pc	chicken bouillon cube, diluted in 2 liter of water
1 (100 g)	pc	baguio beans, chopped

Procedure:

Heat oil in a pot and sauté onion, tomatoes, and chicken. Season with salt, pepper, and dried basil.
Add tomato paste, rice, and chicken stock. Bring to boil and simmer for 25 minutes. Stir from time to time.
Add Baguio Beans and cook for another 5 minutes.

Makes 8 servings.

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