Recipe Name SOUTHWESTERN RICE Submitted by jgouker Recipe Description E50800 Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Prep Time (minutes) 15 Cook Time (minutes) 70 Ready In (minutes) 85

Ingredients Amount Measure Ingredient 25 cups (8 fl oz) water 5 3/4 pounds Rice, Long Grain, Wild – Uncle Ben’s 2 tablespoons salt, table 2 cups, chopped Large Yellow Onions, Chopped 1 1/4 cups, chopped green pepper, chopped 8 tablespoons garlic powder 1/2 cup parsley, chopped 3 cups corn, frozen organic 6 cups tomatoes canned, diced 1/2 cup Worcestershire sauce 2 tablespoons chili powder 3 tablespoons black pepper 32 ounces shredded cheddar cheese Steps Sequence Step 1 1. COMBINE RICE, WATER AND SALT. BRING TO A BOIL. COVER TIGHTLY AND SIMMER 20 TO 30 MINTUES. 2. SAUTE ONIONS, GARLIC, AND PEPPERS IN VEGETABLE SPRAY IN A STEAM JACKETED KETTLE. ADD TOMATOES, PARSLEY AND CORN. SEASON WITH PEPPER, CHILI POWDER, AND WORCESTERSHIRE SAUCE. FOLD IN COOKED DRAINED RICE AND THOROUGHLY BLEND. 3. DIVIDE RICE IN SERVING PANS, SPRINKLE WITH CHEESE. BAKE IN 350 F OVEN FOR 20 MINUTES. CCP: INTERNAL TEMPERATURE MUST REACH 145 F OR HIGHER FOR 15 SECONDS. CCP: HOLD AT 140 F OR HIGHER FOR SERVING.