Recipe#208

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

INGREDIENTS

1 1/4 gal. (10 lb) rice, medium grain
3 gal water, cold
6 tbsp. (4 oz) salt
1/2 cup (4 oz) salad oil
3 cups (4 lb 8 oz) onions, green, thinly sliced
1 1/2 qt. (2 lb) peppers, sweet, fresh, minced
1 cup (8 oz) shortening
4 1/4 cups (14 oz) parsley, fresh, minced
2 tsp. pepper, black

INSTRUCTIONS

Combine all ingredients; 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.

Saute onions and peppers in hot shortening until lightly browned. Add sauteed vegetables, parsley and pepper to rice. Fold carefully until well blended. Steam dry 7 to 10 minutes and toss.