100 ounces canned black beans, reserve juice
6 ounces vegetable oil
24 ounces chopped onions
1 ounce minced garlic
4 pounds converted rice
4 3/4 quarts black bean juice plus water
4 ounces chipotle base (see notes)
4 ounces vegetable base (see notes)
1 teaspoon dried oregano leaves
1 tablespoon ground cumin
1 tablespoon dried cilantro
1 pound green bell peppers, cut in 1-inch-long thin strips
12 ounces red bell peppers, cut in 1-inch-long thin strips
12 ounces yellow bell peppers, cut in 1-inch-long thin strips
Servings: 50
1. Drain beans and reserve juice. Save both beans and juice for later step.
2. Heat oil to 350°F in tilting or other large fry pan.
3. Add vegetables and rice to hot oil. Stir and cook until rice is browned.
4. Weigh bean juice reserved from earlier step. Add enough water to equal the required volume. Pour juice-water mixture over the rice.
5. Stir bases and spices into rice mixture. Reduce heat and simmer covered for 15 minutes.
6. Stir peppers and beans reserved from earlier step to the rice mixture. Cover and simmer 10-15 minutes or until liquid is absorbed and rice is tender.
7. Take up in 12x10x2-inch pans. Cover
6 ounces vegetable oil
24 ounces chopped onions
1 ounce minced garlic
4 pounds converted rice
4 3/4 quarts black bean juice plus water
4 ounces chipotle base (see notes)
4 ounces vegetable base (see notes)
1 teaspoon dried oregano leaves
1 tablespoon ground cumin
1 tablespoon dried cilantro
1 pound green bell peppers, cut in 1-inch-long thin strips
12 ounces red bell peppers, cut in 1-inch-long thin strips
12 ounces yellow bell peppers, cut in 1-inch-long thin strips
Servings: 50
1. Drain beans and reserve juice. Save both beans and juice for later step.
2. Heat oil to 350°F in tilting or other large fry pan.
3. Add vegetables and rice to hot oil. Stir and cook until rice is browned.
4. Weigh bean juice reserved from earlier step. Add enough water to equal the required volume. Pour juice-water mixture over the rice.
5. Stir bases and spices into rice mixture. Reduce heat and simmer covered for 15 minutes.
6. Stir peppers and beans reserved from earlier step to the rice mixture. Cover and simmer 10-15 minutes or until liquid is absorbed and rice is tender.
7. Take up in 12x10x2-inch pans. Cover
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