2 1/2 pounds uncooked rice 3 tablespoons chopped dehydrated onions 1 pound diced green bell pepper, diced 1 cup vegetable oil 96 ounces canned diced tomatoes 4 ounces bacon bits 2 tablespoons salt 2 1/3 tablespoons sugar 1/2 teaspoon black pepper 2 teaspoons chili powder 2 cans beef broth
Saute rice, onions, and green pepper in oil until golden brown. Combine tomatoes, bacon bits, salt, sugar, pepper, chili powder, and beef broth with rice mixture. Portion 4 1/4 quarts into 2 (12 x 20 x 2 inch) steam table pans. Bake at 325 degrees F for 55 minutes.
I made this recipe about a year for 100 people. It was so good, it is still remembered today - and not by me but by folks that were at the potluck.
May 4, 2013
This rice turned out mushy. There wasn't enough liquid. The flavor, however, was wonderful. I will add water or more beef stock next time. Shame all that rice was mushy because I had to add water in the middle.
Jul 26, 2012
This recipe is delicious. I made it for a function at work and had numerous requests for the recipe. Worth the effort!!
May 12, 2008
For my son's Confirmation Party, we had a taco bar. I searched for a Spanish Rice recipe for a large group. Came upon this recipe. It was awesome!!!! Made a double batch. EVERYONE loved it!
I made 2 changes. I used 1/2 cup of OLIVE oil for sauteeing. I added more sugar, as I like a sweeter rice.
Note: I used 2 SMALL cans of beef broth. Recipe didn't state size.
Thanks for the recipe!
Jun 11, 2006
I made this recipe for my sons graduation party. It was a big hit and every bit of it got eaten. I only wish that you could scale the recipe to something that is easily understood. Delisous!!!!!