Serving size: Makes 8 to 9 cups
2 Tbs vegetable oil
2 cup uncooked Gold Star Jasmine rice ( I prefer this to the long grain)
4 cups water (or chicken broth but still use the better than bouillon if you do)
1 Tbs dry minced onion
1/2 tsp black pepper
4 teaspoon better than bouillon roasted chicken
1.5 teaspoon cumin
1 (10 ounce) Rotel can diced tomatoes and green chilies, pulsed in food processor
3 tsp chili powder
15 oz can rinsed and drained Bush's black beans
12oz frozen sweet corn
1 tablespoon Parsley
1/3 green pepper
1/2 teaspoon Cajun blend ( I used 2 Gringos Chupacabra)
Salt to taste
1 In a 2.5 quart medium pan or large deep skillet, heat vegetable oil over medium high heat. Add rice and sauté until the rice is lightly browned, about 2 minutes
2 Add chicken broth, then add everything else.
3 Cover bring to a boil, then turn down to low and simmer for 15 minutes or until the rice is almost cooked, then let stand for 10 minutes..
Tips if you use long grain rice instead you may have to adjust cooking times to the brands direction.
I don't recommend minute rice or fast cooking white rice.
Jasmine rice if fragrant and wonderful if you haven't tried it you should.