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: |
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6 C |
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long grain rice, not instant |
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6 C |
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enchilada sauce |
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2/3 C |
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corn oil |
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1 large |
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red onion, diced |
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4 C |
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green peppers, diced |
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2 Tbsp |
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chicken base |
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4 tsp |
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garlic salt |
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3 tsp |
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white pepper |
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11 C |
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water |
| Directions: |
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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.
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