Baked Tomatoes, Cheese and Rice

2 1/2 qt. (5 lb) rice
1 1/2 gal. water, boiling
3 tbsp. (2 oz) salt
1/4 cup (2 oz) salad oil
25 each eggs, hard cooked, chopped
2 qt. 2 lb 8 oz) cheese, ground
1 tbsp. paprika, ground
2 1/4 tbsp. (1 1/2 oz) salt
3 cups (1 lb) onions, dry, minced
3 1/2 cups (1 lb 8 oz) shortening
1 1/2 gal (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, crushed
grated cheese, if desired
 
Combine rice, water, salt and salad oil; bring to a boil. Stir occasionally. Cover tightly and simmer 25 minutes. Do not stir. If rice is not tender, continue cooking 2 to 3 minutes longer.

Combine eggs, cheese, rice, and seasonings. Set aside.

Saute onions and peppers in shortening; add to rice mixture. Add tomatoes and blend. Pour an equal amount into each pan. Bake for 25 minutes. Garnish with grated cheese, if desired.

Servings: YIELD: 100 Portions (2 Pans)
 Portion: 3/4 Cup Each
 Pan Size: 18 by 24-inch Roasting Pans
 Temperature: 350 degrees F. Oven