Spanish Rice

Recipe No. 221 from the U.S. Army’s WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Tomatoes — 4 No. 10 cans
• Water — 3 gallons (12 No. 56 dippers)

Onions, chopped — 3 pounds (3 No. 56 dippers)

• Peppers, green, chopped — 2 pounds (2 No. 56 dippers)
• Salt — 8 ounces (⅓ mess kit cup)
• Pepper — ¼ ounce (1 mess kit spoon)
• Rice, uncooked — 12 pounds (6 No. 56 dippers)
• Cheese, shredded — 9 pounds (9 No. 56 dippers)

Directions

1. Combine tomatoes, water, onions, peppers, salt, and pepper; heat to boiling point.
2. Wash rice; drain thoroughly.
3. Add rice to tomato mixture. Cover and heat to boiling point; reduce heat and simmer until rice is tender, stirring frequently.
4. Remove from heat; add cheese. Stir until cheese is melted.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Tomatoes — 1 qt Water — 3¾ cups Onions, chopped — 3¾ oz Peppers, green, chopped — 2½ oz Salt — ⅔ oz Pepper — a pinch Rice, uncooked — 15⅓ oz Cheese, shredded — 11½ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 221, Macaroni, Spaghetti, Noodles and Rice. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.