Spanish rice (large group) #1
100 servings
Ingredients
| Quantity | 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 |
Directions
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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