INGREDIENTS

INSTRUCTIONS

1/4 c  -
PAN:  18 BY 24-INCH ROASTING PAN (2 PANS)   TEMPERATURE:  400F. OVEN
1.  PLACE 4 LB 8 OZ RICE, 1 CUP MELTED SHORTENING OR SALAD OIL AND
1 1/2 CUPS ONIONS IN EACH PAN.  STIR WELL TO COAT RICE.
2.  PLACE IN OVEN; COOK UNTIL LIGHTLY BROWNED, ABOUT 25 MINUTES.
3.  COMBINE TOMATOES, SALT, PEPPER, CUMEN, AND WATER.
4.  POUR ABOUT 1 1/2 GAL TOMATO MIXTURE OVER RICE IN EACH PAN:  STIR
WELL. COVER, RETURN TO OVEN; BAKE ABOUT 1 HOUR OR UNTIL RICE IS TENDER.
5.  STIR LIGHTLY WITH FORK.  SERVE HOT.
NOTE:  1.  IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
NOTE:  2.  IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
NOTE:  3.  RICE MAY BE PREPARED ON TOP OF RANGE. FOLLWO STEP 1. IN STEP
2, HEAT AT MEDIUM HEAT UNTIL RICE IS LIGHTLY BROWNED; STIR OCCASIONALLY.
FOLLOW STEP 3. IN STEP 4, BRING RICE MIXTUE TO A BOIL; COVER; REDUCE HEAT;
COOK UNTIL RICE IS LIGHT AND FLUFFY. FOLLOW STEP 5.
NOTE:  4.  RICE MAY BE PREPARED IN STEAM-JACKETED KETTLE. IN STEP 1, PLACE
RICE, SHORTENING, AND ONIONS IN KETTLE. HEAT UNTIL RICE IS LIGHTLY BROWNED
STIRRING OCCASIONALLY. OMIT STEP 2. FOLLOW STEP 3. ADD TOMATO MIXTURE;
BRING TO BOIL; COVER; REDUCE HEAT AND COOK 20 MINUTES AT MEDIUM HEAT.
UNCOVER; COOK AN ADDITIONAL 5 MINUTES. OMIT STEP 4. FOLLOW STEP 5.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE:  6.  TWO NO. 10 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE
NO. A-4.
Recipe Number: E01100
SERVING SIZE: 3/4 CUP (5
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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