Simply Spanish Rice(Oven Method)

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Makes 25 cups

2 quarts brown rice
1 gallon water or vegetable stock
1/3 cup chili powder
1/3 cup soy sauce
3 tablespoons granulated garlic
4 teaspoons ground cumin
2 teaspoons salt

Preheat oven to 350º F.  Spread rice in a #400 half pan. Combine the water or stock with the remaining ingredients and stir to mix. Pour over rice. Cover tightly with foil. Bake until rice is tender and all the liquid is absorbed, about
1-1/2 hours.

(Oven method) Makes 100 cups
16 pounds brown rice
4 gallons water or vegetable stock
1-1/3 cup chili powder
1-1/3 cup soy sauce
2/3 cup granulated garlic
1/4 cup ground cumin
2 tablespoons salt

Preheat oven to 350º F. Divide rice evenly among four #400 half pans. Combine the water or stock with the remaining ingredients and stir to mix. Pour one gallon over each pan. Cover tightly with foil. Bake until rice is tender and all the liquid is absorbed, about 1-1/2 hours.

Nutrition information per 1/2 cup: (SNAP)
Calories: 97
Protein: 2 g
Carbohydrate: 20 g
Fat:  0 g
Cholesterol: 0 mg
Fiber:  2 g
Sodium: 175 mg
Vitamin A: 34 RE
Vitamin C: 1 mg
Iron:  1 mg
Calcium: 15 mg

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