1/2 cup vegetable oil
28 ounces onion, diced
1 ounce minced garlic
3 1/2 quarts water
4 ounces vegetable base, see notes
3 pounds rice
3 1/2 teaspoons salt
1 tablespoon paprika
1 tablespoon turmeric
4 teaspoons ground black pepper
24 ounces red bell pepper, cut in strips
24 ounces yellow bell pepper, cut in strips
28 ounces frozen green peas
4 pounds canned artichoke quarters, drained
2 pounds canned kidney beans, drained
2 pounds frozen baby corn
Servings: 50
1. Lightly coat bottom of fry pan with oil. Heat to 375°F.
2. Add onion and garlic. Sauté 3 minutes or until garlic is fragrant.
3. Add water and vegetable base. Bring to a boil.
4. Stir in rice and spices. Cover. Reduce heat and simmer 15 minutes.
5. Add peppers and vegetables. Cover and cook 10 minutes or until liquid is absorbed and end-point temperature is 170°F. Scale into 12 x 10 x 4-inch pans.
28 ounces onion, diced
1 ounce minced garlic
3 1/2 quarts water
4 ounces vegetable base, see notes
3 pounds rice
3 1/2 teaspoons salt
1 tablespoon paprika
1 tablespoon turmeric
4 teaspoons ground black pepper
24 ounces red bell pepper, cut in strips
24 ounces yellow bell pepper, cut in strips
28 ounces frozen green peas
4 pounds canned artichoke quarters, drained
2 pounds canned kidney beans, drained
2 pounds frozen baby corn
Servings: 50
1. Lightly coat bottom of fry pan with oil. Heat to 375°F.
2. Add onion and garlic. Sauté 3 minutes or until garlic is fragrant.
3. Add water and vegetable base. Bring to a boil.
4. Stir in rice and spices. Cover. Reduce heat and simmer 15 minutes.
5. Add peppers and vegetables. Cover and cook 10 minutes or until liquid is absorbed and end-point temperature is 170°F. Scale into 12 x 10 x 4-inch pans.
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