40 ounces converted rice
3 quarts boiling water
1 ounce salt (1 1/2 tbsp)
2 tablespoons vegetable oil
7 pounds ground beef
24 ounces chopped onions
8 ounces green pepper, chopped
8 ounces celery, chopped
3 quarts canned tomatoes (1 no. 10 can), diced
3 cups chili sauce
3 cups tomato paste
2 ounces salt (3 tbsp)
1/4 teaspoon black pepper
few grains cayenne pepper
2 tablespoons granulated sugar
2 cups water
Yield: 2 pans 12x20x2 inches
1. Cook rice according to directions.
2. Cook beef until internal temperature reaches 155°F.
3. Add onion, peppers, and celery to meat. Cook about 10 minutes.
4. Add remaining ingredients to meat mixture. Combine with cooked rice. Scale into two 12x20x2-inch pans, 15 lb per pan. Bake at 350°F for 1 hour.
Servings: 50
3 lb bacon, diced and cooked, may be substituted for the ground beef.
3 oz (1 1/2 cups) dehydrated onions, rehydrated in 2 cups water; may be substituted for fresh onions.
VARIATION:
Stuffed Peppers. Wash 25 large green peppers and remove stem ends. Cut peppers in half lengthwise. Remove seeds and tough white portion. Place in baking pans and steam or parboil for 3-5 minutes. Place No. 8 dipper of Spanish Rice in each pepper half. Combine 2 50-oz cans tomato soup and 2 qt tomato sauce. Ladle 2 oz over each pepper. Bake at 350°F for 45-60 minutes. Ladle extra sauce over peppers during baking.
3 quarts boiling water
1 ounce salt (1 1/2 tbsp)
2 tablespoons vegetable oil
7 pounds ground beef
24 ounces chopped onions
8 ounces green pepper, chopped
8 ounces celery, chopped
3 quarts canned tomatoes (1 no. 10 can), diced
3 cups chili sauce
3 cups tomato paste
2 ounces salt (3 tbsp)
1/4 teaspoon black pepper
few grains cayenne pepper
2 tablespoons granulated sugar
2 cups water
Yield: 2 pans 12x20x2 inches
1. Cook rice according to directions.
2. Cook beef until internal temperature reaches 155°F.
3. Add onion, peppers, and celery to meat. Cook about 10 minutes.
4. Add remaining ingredients to meat mixture. Combine with cooked rice. Scale into two 12x20x2-inch pans, 15 lb per pan. Bake at 350°F for 1 hour.
Servings: 50
3 lb bacon, diced and cooked, may be substituted for the ground beef.
3 oz (1 1/2 cups) dehydrated onions, rehydrated in 2 cups water; may be substituted for fresh onions.
VARIATION:
Stuffed Peppers. Wash 25 large green peppers and remove stem ends. Cut peppers in half lengthwise. Remove seeds and tough white portion. Place in baking pans and steam or parboil for 3-5 minutes. Place No. 8 dipper of Spanish Rice in each pepper half. Combine 2 50-oz cans tomato soup and 2 qt tomato sauce. Ladle 2 oz over each pepper. Bake at 350°F for 45-60 minutes. Ladle extra sauce over peppers during baking.
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