1 tablespoon olive oil

¼ teaspoon Minor's Ham Base

½ pound lean pork roast, cut into 1″ cubes

½ pound boneless chicken breast, cut into 1″ cubes

4 stalks celery, sliced

1 large green bell pepper, seeded and chopped

2 cups coarsely chopped white onion

4 cloves garlic, minced

¼ teaspoon dried thyme

½ teaspoon dried basil

1 teaspoon dried parsley

1 ¼ cups uncooked long-grain brown rice

2 cups water

1 bay leaf

2 tablespoons Muir Glen Organic No Salt Added Tomato Paste

Pinch dried red pepper

1 tablespoon fresh lemon juice

• Heat the oil in a pressure cooker on medium. Add the Minor's Ham Base and stir to combine with the oil. Brown the pork and chicken in 2 or 3 batches (do not crowd the pan), removing each batch with a slotted spoon before adding more. Set aside the browned meat.

• Add the celery, green peppers, and onions; sauté for 3 minutes or until the onions are transparent. Add the garlic and sauté for 1 minute more.

• Add the thyme, basil, parsley, and rice; sauté for about 1 minute, stirring well to coat the rice in the pan juices.

• Add the water, bay leaf, tomato paste, and red pepper. Add the browned meat back to the pan and stir to combine.

• Lock the lid in place and bring to high pressure over high heat. Maintain high pressure and cook for 15 minutes. Reduce the heat to low and let the pressure drop naturally for 10 minutes. Quick-release any remaining pressure by running cool tap water over the lid. Remove the lid. (If the rice is slightly undercooked, cover and simmer over low heat for another 2 or 3 minutes. Stir in a couple of tablespoons of water, if necessary.) Remove and discard the bay leaf and stir in the lemon juice before serving.