1/2 cup vegetable oil
3 pounds converted rice
2 tablespoons garlic, minced
1 pound onion, chopped
2 pounds canned diced tomatoes
5 ounces vegetable base
3 quarts water
1 ounce fresh cilantro leaves, minced
Servings: 50
1. Heat oil to 350°F in tilting or other large fry pan.
2. Add rice and vegetables to hot oil. Stir and cook until rice is slightly browned.
3. Add tomatoes, base, and water to rice mixture. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender (see Notes) and liquids are absorbed, 25–30 minutes.
4. Fold cilantro into rice mixture. Take up into serving pans.
Notes:
Chicken base can be substituted for the vegetable base. Adjust salt if necessary.
3 pounds converted rice
2 tablespoons garlic, minced
1 pound onion, chopped
2 pounds canned diced tomatoes
5 ounces vegetable base
3 quarts water
1 ounce fresh cilantro leaves, minced
Servings: 50
1. Heat oil to 350°F in tilting or other large fry pan.
2. Add rice and vegetables to hot oil. Stir and cook until rice is slightly browned.
3. Add tomatoes, base, and water to rice mixture. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender (see Notes) and liquids are absorbed, 25–30 minutes.
4. Fold cilantro into rice mixture. Take up into serving pans.
Notes:
Chicken base can be substituted for the vegetable base. Adjust salt if necessary.
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