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Recipes - Caribbean Rice (b)

Recipe Name

Caribbean Rice (b)

Submitted by

ChefDarian

Recipe Description

Wellness

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	45	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	Margarine, Earth Balance, non hydrogenated
1/8	cup, chopped	Onion, chopped
1/4	cup, chopped	Carrots
1/4	cup	Yambean (jicama)
1	teaspoon	garlic minced
2/3	cup	brown rice
1/8	cup	chicken stock, unsalted, Swanson
10	fliud ounces	water
1/4	cup	corn, frozen - thawed
1/3	cup	black beans, cooked
1/3	cup, chopped or sliced	tomatoes, peeled and chopped
1 1/4	teaspoons	black pepper
1 1/4	teaspoons	chili powder
1/2	teaspoon	Paprika
1 3/4	teaspoons	cumin, ground

Steps

Sequence	Step

1	Saute onions, carrots, jicama and garlic in margarine. Cook until onions are tender.
2	Add rice. Saute for 2 minutes, stirring constantly.
3	Stir in chicken base, water, corn, black beans, tomatoes, pepper, chili powder, jerk seasoning, 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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