Recipe Name Caribbean Rice (b) Submitted by ChefDarian Recipe Description Wellness Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 45 Ready In (minutes) 75

Ingredients Amount 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.