COMMENTS: Makes 10 servings

1	cup	raw Lowell Farms Jasmine Rice (White), cooked
6	cups	corn bread, crumbled
1	small	bell pepper, chopped
1		onion, chopped
3	stalks (ribs)	celery, chopped
1	bunch	green onions, chopped
1/2	cup	parsley, chopped
4 1/2	cups	chicken broth
		salt and pepper
2		eggs
		paprika

• Cook Jasmine Rice according to directions.
• Make a large pan of cornbread and crumble. (This can be done the day before) Mix cornbread crumbs and cooked Jasmine Rice.
• Chop raw vegetables and add to rice mixture. Add salt, pepper, beaten eggs, and chicken broth. Stir until well mixed and moist.
• Put into greased 9 X 13 casserole dish. Sprinkle top with paprika.
• Bake 350 degrees for 1 hour. You can adjust proportions to taste.