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Authentic Spanish Rice
by Shannon Lang
serves: 50
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  This recipe makes 5 gallons of rice, but can be deduced to what you need it for.
Ingredients:
  6 C   long grain rice, not instant
  6 C   enchilada sauce
  2/3 C   corn oil
  1 large   red onion, diced
  4 C   green peppers, diced
  2 Tbsp   chicken base
  4 tsp   garlic salt
  3 tsp   white pepper
  11 C   water
Directions:
  Brown rice in oil in an extra large stockpot. Add enchilada sauce, water, and remaining ingredients. Cook over medium heat, stirring frequently, until rice is tender, about 20-30 min. Sauce has a tendency to scorch near end of cooking time, watch it closely.

Extra portions may be frozen.
Categories:
 
  • Ethnic Foods
  • Pasta/Rice/Potatoes


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