Recipes for a Crowd

1 Prepare stock according to package directions.
2 Combine stock, beans, rice, onions, garlic powder, thyme, allspice, red pepper and oregano in steam-jacketed kettle or stock pot;
bring to a boil. Stir occasionally.
3 Cover tightly; reduce heat; simmer 20 to 25 minutes or until most of the water is absorbed and rice is tender. Do not stir.
4 Add peppers and pimientos; stir well.
5 Transfer to serving pans. CCP: Hold for service at 140 F. or higher.
Notes
1 For vegetarian: double all ingredients; use 7-1/2 quarts vegetable stock. EACH PORTION: 1-1/2 cups.
2 OVEN METHOD: For 100 portions: Use steam table pans. Follow Step 1. In Step 2, place 4 pounds 13 ounces or 3 quarts beans, 3
pounds or 1-3/4 quarts of rice, and 1 pound or 3/4 quart onions in each pan; stir well. Combine stock with garlic powder, thyme,
allspice, red pepper, and oregano; stir well. Bring to a boil. Pour 3-3/4 quarts stock mixture over rice mixture in each pan. Stir well.
Omit Step 3. Cover; bake in a 350 F. convection oven for 30 minutes or until most of the water is absorbed and the rice is tender on
high fan, closed vent. In Step 4, add 1-1/2 quarts peppers and 2 cups pimientos to rice mixture in each pan. Stir well to mix. Follow
Step 5.