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.
This recipe was great, but I highly recommend not reheating it later. Make it and eat it right away.
MikeT January 28, 2015 COMMENT: Anyone that made this, how much beef broth is needed? Recipe only says 2 cans beef broth. Making this on thur night for Saturday event, plan to reheat it in a large nesco roaster, any other tips?
shelly2014 December 15, 2014 COMMENT: what size can of stock should be used?
Tina November 23, 2014 COMMENT: Anyone that has made this I have a question. Do you feel you could prepare this a day ahead and then bake it the next day?
CDKitchen Staff Reply: If you mix the rice with liquid it will begin to absorb the liquid, but without heat won't cook or fully absorb it and would most likely turn out very hard. If you absolutely needed to do it a day in advance, you could maybe cook it as directed and reheat it the next day but you would have to cover the pans and maybe add additional liquid.
Lee August 21, 2014 COMMENT: Does this have to be covered?
CDKitchen Staff Reply: You shouldn't have to cover it, but if it seems to be absorbing the liquid too quickly then it might be a good idea to cover it for part of the time.
Guest Foodie August 9, 2014 REVIEW:
Recently did a dinner for needy and made Mexican food. Everything turned out except for the rice. It was mushy. We laughed and said it was Mexican sticky rice. Anyway, I will try this at my next dinner. It looks wonderful. Thanks.
Sherri March 25, 2014 REVIEW:
This recipie was great! I made it for a Taco Dinner Fundraiser that we held. People were just raving about how great the rice was. I quadrupled the recipie. We ended up serving 250 people and just had enough rice. I used less oil only 1/2 cup per full recipie. I also used 1/2 cup of fresh chopped onion instead of the dehydrated. Tip for not getting sticky rice. Rinse your rice in a colander under cold water and drain it well. It prevents the rice from sticking.
mikamink October 1, 2013 REVIEW:
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.
Shill eye May 4, 2013 COMMENT: 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.
Barb July 26, 2012 REVIEW:
This recipe is delicious. I made it for a function at work and had numerous requests for the recipe. Worth the effort!!
Craig May 12, 2008 REVIEW:
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!
Alecia June 11, 2006 REVIEW:
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!!!!!