Recipes for a Crowd

1 Place 10-1/2 cups rice, 1 cup salad oil and 1-1/2 cups onions in each pan. Stir well to coat rice.
2 Place in 400 F. oven; cook until lightly brown, about 25 minutes.
3 Combine tomatoes, salt, pepper, cumin and water.
4 Pour about 1-1/2 gallons tomato mixture over rice in each pan; stir well. Cover; return to oven; bake about 1 hour in 400 F. oven
or until rice is tender.
5 Stir lightly. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 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 mixture to a boil; cover; reduce heat; cook until rice is light and fluffy. Follow Step 5.
2 Rice may be prepared in steam-jacketed kettle. In Step 1, place rice, salad oil and onions in kettle. Heat until rice is lightly browned,
stirring occasionally. Omit Step 2. Follow Step 3. Add tomato mixture; bring to a boil; cover; reduce heat and cook 20 minutes at
medium heat. Uncover; cook an additional 5 minutes. Omit Step 4. Follow Step 5.