Recipe#202

Servings: YIELD: 100 Portions
Portions: 3/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

5 1/4 qt. (9 lb) rice, long grain
2 3/4 gal chicken stock
1/2 cup (2 oz) salt or more as needed
1/2 cup (4 oz) salad oil
2 1/4 qt. (3 lb) dry onions, chopped
1 qt. (1 lb 5 oz.) sweet peppers, fresh, chopped
1 qt (2 lb) salad oil or shortening, melted
1 qt. (2 lb) red peppers, canned, diced

INSTRUCTIONS

Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. Remove from heat.

Saute green onions, sweet peppers in 1 cup salad oil or melted shortening until tender. Add sauteed vegetables to cooked rice. Mix well. Transfer to greased roasting pans (18 by 24 inches). Cover; bake at 350 degrees F. for 15 minutes. Toss lightly before serving. Keep covered and in a warm place until ready to serve.

NOTE:
1. Rice may be cooked in 350 degree F. oven. Substitute boiling water for cold water; place equal amounts of ingredients in 2 roasting pans (18 by 24 inches); stir, cover and bake 30 to 40 minutes.
2. Rice may be cooked in steamer. Use 8 1/4 qt. boiling water; place ingredients in steamer pan; stir, then steam approximately 20 minutes.
3. 13 lb 8 oz medium grain rice may be used. Prepare according to instructions on container.