Spanish Rice(Large-Quantity Recipe) - cooking recipe

Ingredients

2 (No. 10) cans tomatoes
1 1/2 gal. broth
1 1/2 lb. onions, chopped
1 lb. green pepper, chopped
1 lb. celery, chopped
4 oz. salt
pepper
6 lb. converted rice
1 lb. butter or margarine
4 lb. shredded dry cheese (optional)

Preparation

Combine tomatoes, water, onions, pepper and salt;
heat to the boiling point.
Add butter\tand rice; cover to bring to boiling point again.
Reduce
heat\tand
simmer
until rice is tender. Remove from heat
and
add cheese.\tStir until cheese is melted. Will stay warm
and
fluffy
if covered with heavy cloth and then with pot cover.
Yields
50
servings
of 1 cup each.