1 cup water
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon paprika
1 tablespoon ground black pepper
2 1/2 cups cooked white rice
1 (8 ounce) can cream-style corn
1 (8 ounce) can garbanzo beans
1 small onion, sliced into 1/2 inch rounds
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 (2 ounce) package cream cheese, softened
1/2 cup chopped green onions
In a large saucepan, bring water to a boil. While stirring, mix sugar, salt, paprika, pepper and rice. Lower heat and whisk mixture into 1 cup of water. Reduce heat, and continue stirring until rice is golden.
In a large bowl, combine cream-style corn, garbanzo beans, onion, mozzarella cheese, parsley and thyme. Cover, and refrigerate about half an hour. Remove rice, and toss with cream cheese, green onion and parsley mixture. Pour into soup pot and simmer on low for 20 minutes.
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