Stir the broth, cornstarch, garlic, brown sugar, ketchup and vinegar in a 2-quart saucepan. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.Thread alternately the pork, mushrooms and onion onto 4 skewers.Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the broth mixture. Place 1 tomato onto the end of each skewer.Heat the remaining broth mixture over medium heat to a boil. Serve with the kabobs and rice.
1.75 cups Swanson® Chicken Broth2 tablespoons cornstarch2 cloves garlic, minced1 tablespoon packed brown sugar1 tablespoon ketchup2 teaspoons apple cider vinegar1 pound boneless pork tenderloin, cut into 1-inch cubes12 medium mushrooms1 large red onion, cut into 12 wedges4 cherry tomatoes1 cup long grain white rice, prepared according to package directions (about 3 cups)
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