Spanish rice (large group) #1

Yield: 100 servings

Measure Ingredient
1⅛ quart Shortening
2⅓ gallon Rice
3⅛ quart Onion -- Sliced
3⅛ quart Bell Pepper -- Sliced
21⅞ pounds Whole Tomatoes
25 mediums Clove Garlic -- Minced
½ cup Black Pepper
1⅛ cup Salt
4⅔ gallon Water

Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1½ cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper.

Recipe By :

From: Marjorie Scofield Date: 06-06-95 (160) Fido: Recipes

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