YIELD: 100 Portions (2 Pans)
EACH PORTION: 3/4 Cup (5 Ounces)
PAN SIZE: 18 by 24-inch Roasting Pan
TEMPERATURE: 400 °F. Oven
| Ingredients | Weights | Measure |
|---|---|---|
| Rice, long grain | 9 lb. | 5-1/4 qt. |
| Shortening, melted or salad oil |
1 lb. | 2 cups |
| Onions, dry, chopped | 1 lb. | 3 cups |
| Tomatoes, canned, chopped | 4 lb. 12 oz. | 2-1/4 qt. (3/4-No. 10 cn) |
| Salt | 2 oz. | 3 tbsp. |
| Pepper, black | 1-2/3 tbsp. | |
| Cumin, ground | 1 oz. | 1/4 cup |
| Water | 2-1/2 gal. |
Place 10-1/2 cups rice, 1 cup melted shortening or salad oil and 1-1/2 cups onions in each pan. Stir well to coat rice.
Place in oven; cook until lightly browned, about 25 minutes.
Combine tomatoes, salt, pepper, cumin, and water.
Pour about 1-1/2 gal tomato mixture over rice in each pan; stir well. Cover; return to oven; bake about 1 hour or until rice is tender.
Stir lightly. Serve hot.
NOTE:
- In Step 1, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.
- In Step 1, 2 oz (2/3 cup) dehydrated onions may be used.
- Rice may be prepared on top of range. Follow Step 1. In Step 2, heat at medium heat until rice is lightly browned; stir occasionally. Follow Step 3. In Step 4, bring rice mixture to a boil; cover; reduce heat; cook until rice is light and fluffy. Follow Step 5.
- Rice may be prepared in steam-jacketed kettle. In Step 1, place rice, shortening and onions in kettle. Heat until rice is lightly browned, stirring occasionally. Omit Step 2. Follow Step 3. Add tomato mixture; bring to boil; cover; reduce heat; cook 20 minutes at medium heat. Uncover; cook 5 minutes. Omit Step 4. Follow Step 5.
- Other sizes and types of pans may be used.
- Two No. 10 scoops may be used for each portion.