| Number of Servings | Measurement | 25 | 50 | 75 | 100 |
|---|---|---|---|---|---|
| Bacon Drippings or oil | Cups | 1-1/2 | 1-3/4 | 2-1/2 | 2-1/2 |
| Long Grain Rice | Cups | 2-1/2 | 5 | 7 | 9 |
| Onion, Chopped | Cups | 1-1/2 | 3 | 4-1/2 | 6 |
| Celery, Chopped | Cups | 1-1/2 | 3 | 4-1/2 | 6 |
| Bell Pepper, Chopped | Cups | 1-1/2 | 3 | 4-1/2 | 6 |
| Tomatoes, diced | 16 ounce Cans | 3 | 5 | 8 | 10 |
| Water | 16 ounce Cans | 3 | 5 | 7 | 9 |
| Salt | Tablespoons | 1 | 2 | 3 | 3 |
| Sugar | Tablespoons | 1 | 2 | 3 | 4 |
| Chili Powder | Tablespoons | 2 | 4 | 6 | 8 |
| Black Pepper | Teaspoons | 1/2 | 3/4 | 1-1/4 | 1-1/2 |
| Worchestershire | Tablespoons | 1 | 1-1/2 | 2 | 3 |
Put water and tomatoes on to heat. Saute rice in oil until all is lightly browned. Bring water to boil, add rice and spices. Saute onion, celery & pepper until crisp tender. Add to rice pot. Simmer covered until rice is tender, about 30 minutes. (Alternate method, in the place of simmering rice pour into casserole pan, cover tightly and put in oven at 325 degrees for 45 minutes.)