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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 | 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 |
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Steps
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Sequence
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Step
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| | 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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