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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | Margarine, Earth Balance, non hydrogenated | 0.124 | cups, chopped | Onion, chopped | 0.25 | cups, chopped | Carrots, raw | 0.25 | cups | Yambean (jicama) | 1 | teaspoon | garlic minced | 0.625 | cups | brown rice | 3 | fliud ounces | V8 Juice low sodium | 10 | fliud ounces | water | 0.25 | cups | corn, frozen - thawed | 0.3 | cups | black beans, canned, Bush's | 0.33 | cups chopped or sliced | Tomatoes | 2 | teaspoons | salt | 1.25 | teaspoons | black pepper | 1.25 | teaspoons | chili powder | 0.5 | teaspoons | Paprika | 1.75 | teaspoons | Spices, ground cumin | 1/8 | cup | chicken stock, unsalted, Swanson |
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Steps
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Sequence
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Step
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| | 1 | Saute garlic in margarine until just brown. | | 2 | Add rice. Saute for 2 minutes, stirring constantly. | | 3 | Stir in vegetable juice, vegetable base, water, corn, black beans, tomatoes, salt, pepper, chili powder,paprika and cumin. Mix well. | | 4 | Place rice mixture in 4" full pan. Cover with parchment paper and foil. Bake in a 300 degree F. standard oven for 45 minutes or until rice is tender. CCP-- Minimum internal temperature should be 140 degrees F. or above. CCP-- Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below. |
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