Yield / Servings
1+ gallons
Category
SoupsIngredients
- 1 Tbsp. blended oil
- 1½ cups rice
- 1½ cups corn
- 4 quarts water
- 3 oz. Roasted Southwestern Vegetable Base
- ½ tsp. Roasted Onion Base
- ¾ tsp. Roasted Garlic Base
- 1 lg. green pepper, diced
- 1 lg. red pepper, diced
- 2 each medium onions, small diced
- 1-14½ oz. can diced tomato in juice
- 1 can black beans, rinsed and drained
- 1 Tbsp. parsley, chopped
Preparation Steps
1
Heat the blended oil to the smoking point.
2
Add the rice and corn and stir until browned.
3
Add the remaining ingredients, reserving the beans and parsley for later use.
4
Simmer for 20 minutes or until rice is tender.
5
Remove from the fire and add the beans and parsley.
Recipe from RC Fine Foods.