Recipe#207

Servings: YIELD: 100 Portions (2 Pans)
Portions: 3/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degree F. Oven

INGREDIENTS

3 qt. (6 lb) rice
7 qt. water, cold
3 tbsp. (2 oz) salt
1 1/2 qt. (2 lb) bacon, chopped
3 qt. (4 lb) onions, dry, chopped
1 1/2 qt. (2 lb) peppers, sweet, fresh, chopped
1 cup (8 oz) shortening or bacon drippings
2 leaves each bay leaves, crumbled (optional)
1 tbsp. (3 cloves) garlic, dry, minced
1 tbsp. pepper, black
3 tbsp. (2 oz) salt
1 cup (8 oz) sugar, granulated
2 1/4 gal. (19 lb 2 oz or 3-No. 10 cn) tomatoes, canned, crushed

INSTRUCTIONS

Combine rice water and salt; bring to a boil. Stir occasionally. Cover tightly and simmer 25 minutes. DO NOT STIR. If rice is not tender, continue cooking 2 to 3 minutes longer. Uncover and allow rice to steam dry 5 to 7 minutes. Set aside.

Saute bacon until crisp; add onions, peppers and shortening; saute until lightly browned. Combine sauteed mixture with spices and tomatoes. Cook until mixture is hot. Add rice; stir to mix. Place approximately 2 1/2 gal in each pan. Cover. Bake 45 minutes.