Recipe Name Caribbean Rice Submitted by ChefDarian Recipe Description Caribbean Rice Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount Measure 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 Steps Sequence Step 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.