10 Pound White Rice 2 Gallon Chicken Stock 5 Each Bay Leaf 1 Cup Olive Oil 30 Each minced Garlic 5 Each small dice Yellow Onion 5 Each small dice Green Bell Pepper 10 Each small dice Celery 5 Each small dice Roma Tomato 5 Ounce Paprika 1 Cup Thyme, fresh 2 1/2 Cup chopped Parsley, fresh 6 Tablespoon Salt 3 Tablespoon Black Pepper 1/2 Cup Lemon Juice, fresh
Cook White rice with Chicken stock and bay leaves in stock pot until cooked.
In rondo heat up Olive Oil to light simmer, cook onions, peppers, celery tomatoes until tender. Add rice in wiith cooked vegetables. Season with Paprika, thyme, salt, pepper and lemon.
Add 1 #10 can of black beans at the end. Cool on sheet pans, transfer to 2 gal when below 41.