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Categories:Viewed: 31 - Published at: 9 years ago
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)
Method
- Combine tomatoes, water, onions, pepper and salt;
- heat to the boiling point.
- Add butter and rice; cover to bring to boiling point again.
- Reduce
- heat and
- simmer
- until rice is tender. Remove from heat
- and
- add cheese. Stir 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.
