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Spanish Rice For A Crowd

Stacy Spencer's
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Category: Recipes
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Serves/Makes: 50
Ready in: 1-2 hrs

1 cup vegetable oil

2 1/2 pounds uncooked rice

3 tablespoons chopped dehydrated onions

1 pound diced green bell pepper, diced

96 ounces canned diced tomatoes, undrained

4 ounces bacon bits

2 tablespoons salt

2 1/3 tablespoons sugar

1/2 teaspoon black pepper

2 teaspoons chili powder

64 ounces beef broth

Preheat the oven to 325 degrees F. Have 2 steam table pans (12x20x2-inch size) ready.

Heat the oil in a large pan over medium-high heat. Add the rice, onion, and bell pepper. Cook, stirring, until the onions are soft and the rice is lightly browned.

Add the tomatoes, bacon bits, salt, sugar, pepper, chili powder, and broth to the pan. Stir well to combine.

Divide the rice mixture between the steam pans. Place in the oven and bake at 325 degrees F for 55 minutes or until the liquid is absorbed and the rice is tender.

Recipe Source: cdkitchen.com

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