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Baked Tomatoes, Cheese, And Rice




Source of Recipe


WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK


Recipe Introduction


Serving Information

* Serves: 100


Recipe Link: http://www.foodservicerecipes.com/

List of Ingredients




Portion: 3/4 Cup Each
Pan Size: 18 by 24-inch Roasting Pans
Temperature: 350 degrees F. Oven

2 1/2 qt. (5 lb) rice
1 1/2 gal. water, boiling
3 tbsp. (2 oz) salt
1/4 cup (2 oz) salad oil
25 each eggs, hard cooked, chopped
2 qt. 2 lb 8 oz) cheese, ground
1 tbsp. paprika, ground
2 1/4 tbsp. (1 1/2 oz) salt
3 cups (1 lb) onions, dry, minced
3 1/2 cups (1 lb 8 oz) shortening
1 1/2 gal (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned, crushed
grated cheese, if desired

Recipe



Procedure

Combine rice, water, salt and salad oil; bring to a boil. Stir occasionally. Cover tightly and simmer 25 minutes. Do not stir. If rice is not tender, continue cooking 2 to 3 minutes longer.
Combine eggs, cheese, rice, and seasonings. Set aside.
Saute onions and peppers in shortening; add to rice mixture. Add tomatoes and blend. Pour an equal amount into each pan. Bake for 25 minutes. Garnish with grated cheese, if desired.