Ingredients

• 3 1/2 cups arborio rice
• 3/4 cup snipped dried tomatoe (not oil-packed)
• 8 teaspoons chicken bouillon granules
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil leaves
• 1/2 teaspoon black pepper

Instructions

1. Combine bouillon granules and spices together in a small bowl. Divide equally among 4 half-pint canning jars to create the first layer.

2. Snip the tomatoes into small pieces with kitchen scissors and divide them evenly among your jars to create the next layer.

3. Top off each jar with the rice - filling to the top (you may need a little more or less rice than the recipe calls for - I don't measure the rice out I just fill each jar to the top!).

4. Attach the following preparation directions to each jar.

5. Additional ingredients provided by the recipient:.

6. 3 cups of water.

7. 1/4 cup freshly grated parmesan or romano cheese.

8. In a large, heavy saucepan bring the water to a boil and add the contents of the jar.

9. Stir well and return to a boil; reduce heat cover and simmer for 20 minutes (do not lift the cover).

10. Remove from the heat and let stand, covered for 5 minutes.

11. Rice should be tender but slightly firm. Stir in the cheese and enjoy!

12. Makes 6 (1/2-cup) servings.