1 lb. box River Rice
3 (14 1/2 oz.) cans Swanson clear chicken broth
1 (6 oz.) can Contadina tomato paste
1/3 stick butter
1/2 c. grated Romano cheese
Fresh mushrooms, sliced

Slowly pour rice into a large bowl carefully picking out the discolored pieces of rice. Rinse with cold water and drain.

Melt butter in pan. Add 1/2 can of the tomato paste, stir together over low heat to prevent burning.

Next add the rice to the paste mixture. Stir in 1 can of chicken broth and cover. Cook over medium heat and stir often to avoid sticking. (When the rice begins to boil, you may wish to turn the heat down.)

Cook for approximately 10 minutes (after bubbling). Add 1/2 cup Romano cheese and slowly add 1 more can of chicken broth.

Cooking time depends upon individual preferences to tenderness and rice. (You may need to add broth from the last can.)

Fry mushrooms with butter and water until mushrooms are cooked and brown. Place fried mushrooms over cooked rice for add flavor (optional).

This meal tastes great with Italian sausage.