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.

Makes 10 servings