2 lbs. 8 oz. uncooked rice (1 1/2 qt.)
3 tbsp. chopped onions (dry)
1 lb. diced green pepper, diced
1 c. vegetable oil
1 (#10) can diced tomatoes
4 oz. bacon bits
2 tbsp. salt
2 1/3 tbsp. sugar
1/2 tsp. pepper
2 tsp. chili powder
2 cans beef broth

Sauté rice, onions, and green pepper in oil until golden brown.  Combine tomatoes, bacon bits, salt, sugar, pepper, chili powder, and beef broth with rice mixture.  Portion 4 1/4 quarts into 2 (12 x 20 x 2 inch) steam table pans. Bake at 325 degrees for 55 minutes.  Serves 48.
 

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