Sunday Supper Red Beans, Canadian Bacon & Rice - cooking recipe

Ingredients

1 gallon pork stock
5 lbs uncooked rice
1 gallon Canadian bacon, cut into 1/4 inch cubes
1 gallon bell pepper, chopped
6 garlic cloves, minced
1 gallon kidney bean, drained
1 gallon tomatoes, chopped
1 gallon sweet corn
1/4 cup hccc chili seasoning mix, # 281706

Preparation

In a saucepan, bring water to a boil. Add rice (2 parts water, 1 part rice) and stir. Reduce heat, cover and simmer for 30 minutes. (Convection oven; 350F, 55 minutes, cover hotel pan with plastic and alum foil. Stir 2 times).
In a large skillet over low heat, cook Canadian Bacon for 5 minutes until browned. Stir in pepper and garlic; saute until tender.
Pour in beans and tomatoes with juice. Season with HCCC seasoning. Simmer uncovered for 40 minutes. Serve over rice.