1/2 cup servings
| Ingredients | 25 | 50 | 75 | 100 |
|---|---|---|---|---|
| cups bacon drippings or oil | 1 | 1 3/4 | 2 | 2 1/2 |
| cups long grain rice | 2 1/2 | 5 | 7 | 9 |
| cups chopped onion | 1 1/2 | 3 | 4 1/2 | 6 |
| cups chopped celery | 1 1/2 | 3 | 4 1/2 | 6 |
| cups chopped bell pepper | 1 1/2 | 3 | 4 1/2 | 6 |
| 16 ounces. can diced tomatoes | 3 | 5 | 8 | 10 |
| cups water | 6 | 10 | 14 | 18 |
| tablespoons salt | 3/4 | 1 | 2 | 3 |
| tablespoons sugar | 1 | 2 | 3 | 4 |
| tablespoons chili powder | 2 | 4 | 6 | 8 |
| teaspoons black pepper | 1/2 | 3/4 | 1 1/4 | 1 1/2 |
| tablespoons Worcestershire | 1 | 1 1/2 | 2 | 3 |
| frozen mixed vegetables OPTIONAL* |
20 ounces | 40 ounces 2 1/2 pounds |
60 ounces 3 3/4 pounds |
80 ounces 5 pounds |
*Note, some people add frozen peas and carrots
or corn niblets to Spanish rice. Whan I do this, I steam
separately and stir in at serving time. You need at least
20-22 ounces mixed veggies for each 25 servings.
Put water and tomatoes on to heat in a pan that
can be covered.
Saute rice in about half the oil or
dripping until all is lightly browned.
Saute onion, celery
& pepper with spices in the rest of the oil until crisp
tender.
When tomato-water boils, add rice and other liquid
flavorings. Stir in the seasoned onion blend. Cover the pot
with a tight lid or foil.
Stir in the
vegetables now or preferably cook separately and add after
rice is cooked.
Cooking method 1: Stovetop: Simmer covered
until rice is tender, about 30-40 minutes. Timing depends on
amount and depth in pan.
Cooking method 2: Alternate oven
method: Instead of simmering rice, pour into casserole pan,
cover tightly and put in oven at 325 degrees for 45-60
minutes. Timing depends on amount and depth in pan.
Fluff
rice and vegetables before serving.