100 3/4 cup servings; 2 18×24 roasting pans or 8 9×13 glass pans
2-1/2 quarts (5 lb) rice
1-1/2 gallons water, boiling
3 tablespoons (2 ounces) salt
1/4 cup (2 ounces) salad oil
25 each eggs, hard cooked, chopped
2 quarts (2 lb 8 ounces) cheese, ground
1 tablespoon paprika, ground
2-1/4 tablespoons (1-1/2 ounces) salt
3 cups (1 lb) onions, dry, minced
3-1/2 cups (1 lb 8 ounces) shortening
1-1/2 gal (12 lb 12 ounces or 2-No. 10 cans) tomatoes, canned, crushed
8 cups (2 pounds) shredded cheese or buttered crumbs for topping, if desired
Preheat oven to 350°
Precook rice: combine rice, water, salt and salad oil; bring to a boil, stirring to prevent sticking. Cover tightly and simmer 25 minutes. Do not stir. If rice is not tender, continue cooking 2 to 3 minutes longer.
Combine eggs, cheese, rice, and seasonings. Set aside.
Saute onions and peppers in shortening; add to rice mixture. Add tomatoes and blend. Pour an equal amount into each pan. Bake for 25 minutes. Garnish with grated cheese or breadcrumbs before baking, if desired.