Mexican Rice E.Cereals and Past Products No.011
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: 18 by 24 Roasting Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 9LB | 5.25 Qrt | 1. Place 4 lb 8oz rice, 1 cup |
|Shortening, Emulsifi| 1LB | 2.00 Cup | melted shortening or salad oil |
|ed | | | and 1 1/2 cups onions in each |
|Dehydrated Onions | 1LB | 3.00 Cup | pan. Stir well to coat rice. |
| | | | 2. Place in oven; cook until |
| | | | lightly browned, about 25 min. |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Canned | 4LB 12OZ| 2.25 Qrt | 3. Combine tomatoes, salt,pepper. |
|Salt | 5OZ| 0.50 Cup | cumin, and water. |
|Pepper, Black, Groun| | 1.67 Tbsp| 4. Pour about 1 1/2 gal tomato |
|d | | | mixture over rice in each pan; |
|Cumin | 1OZ| 0.25 Cup | stir well. Cover, return to |
|Cold Water | | 2.50 Gal | oven; bake about 1 hour or |
| | | | until rice is tender. |
| | | | 5. Stir lightly with fork. Serve |
| | | | hot. |
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NOTE: 1. In Step 1, 2 cups bacon fat may be substituted for salad oil
or melted shortening.
2. In Step 1, 1 lb 2oz dry onions A.P. will yield 1 lb dry
chopped onions.
3. In Step 1, 2oz (2/3 cup) dehydrated onions may be used. See
Recipe A-11.
4. Rice may be prepared on top of range. Follow Step 1. In
Step 2, heat at medium heat until rice is lightly browned;
stir occasionally. Follow Step 3. In Step 4, bring rice
5. Note 1 continued: mixture to a boil; cover; reduce heat;
cook until rice is light and fluffy. Follow Step 5.
6. Rice may be prepared in steam-jacket kettle. In Step 1,
place rice, shortening, and onions in kettle. Heat on high
heat until rice is lightly browned; stirring occasionally.
7. Note 6 cont'd: Omit Step 2.Follow Step 3.Add tomato mixture,
boil; cover;reduce heat and cook 20 min. on medium heat. Un-
cover; cook an additional 5 mins. Omit Step 4.Follow Step 5.
9. Other sizes and types of pans may be used See Recipe Card
A-25.