Recipe Name SPANISH RICE Submitted by jgouker Recipe Description E00900 Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Prep Time (minutes) 20 Cook Time (minutes) 90 Ready In (minutes) 110

Ingredients Amount Measure Ingredient 29 cups (8 fl oz) ice cold water 12 cups Rice, white, long-grain, cooked 2 tablespoons Oil, canola and soybean 2 tablespoons salt, table 24 ounce bacon 8 1/2 cups, chopped Large Yellow Onions, Chopped 4 cups, chopped green pepper, chopped 192 ounces Crushed Tomatoes 1/2 cup granulated sugar 2 teaspoons garlic powder 2 tablespoons salt, table 4 leaves bay leaf 1 tablespoon black pepper, ground 2 tablespoons thyme, dry, ground Steps Sequence Step 1 PAN: 18 BY 24 ROASTING PAN CHOP RAW BACON BEFORE MEASURING. BACON MAY BE OMITTED, INCREASE SALT BY A FACTOR OF 2. IF WHOLE CANNED TOMATOES ARE USED, DICE BEFORE USING. CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED REFERENCE A01100. CHOP GREEN PEPPERS BEFORE MEASURING. DEHY OR FROZEN MAY BE USED REFERENCE A01100. 1. COMBINE RICE, WATER, SALT, AND SALAD OIL; BRING TO A BOIL; STIR OCCASIONALLY. COVER TIGHTLY SIMMER 20 TO 25 MINUTES. DO NOT STIR. REMOVE FROM HEAT. SET ASIDE FOR USE IN STEP 4. 2. SAUTE CHOPPED BACON UNTIL CRISP IN STEAM JACKET KETTLE OR STOCK POT. DRAIN; DISCARD DRIPPINGS. 3. ADD CHOPPED or CRUSHED TOMATOES, CHOPPED ONIONS, CHOPPED PEPPERS, SUGAR, SALT, THYME, BLACK PEPPER, GARLIC, AND BAY LEAVES. STIR TO COMBINE; BRING TO A BOIL. COVER; REDUCE HEAT; SIMMER 15 MINUTES. 4. ADD RICE; STIR TO COMBINE; BRING TO A BOIL. COVER; REDUCE HEAT; SIMMER 15 MINUTES. REMOVE BAY LEAVES BEFORE SERVING. IN STEP 4, MIXTURE MAY BE BAKED COVERED IN 4-12 BY 20 BY 2 1/2" STEAM TABLE PANS IN 350F. OVEN FOR 45 MINUTES OR IN 325F. CONVECTION OVEN 30 MINUTES ON HIGH FAN, CLOSED VENT.