Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN :
1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES IT PINK COLORS; STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. COMBINE TOMATOES, WATER, ONIONS, PEPPERS, CHILI POWDER, SALT AND PEPPERS. ADD TO BEEF. HEAT TO A SIMMER.

3. PLACE AN EQUAL QUANTITY TOMATO-BEEF MIXTURE AND 4 1/2 CUPS RICE INTO EACH PAN. MIX THOROUGHLY.

4. COVER PANS; BAKE 1 HOUR OR UNTIL RICE IS TENDER.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS; 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 2, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS AND 10 1/2 OZ (2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 4 LB (3 QT) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 4, IF A CONVECTION OVEN IS USED, BAKE COVERED AT 325 F. 1 HOUR OR UNTIL RICE IS TENDER, ON HIGH FAN, OPEN VENT.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

5. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1 CUP (7 1

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