5 Pound White Rice 2 Gallon Chicken Stock 5 Each Bay Leaf 1/2 Cup Olive Oil 15 Each minced Garlic 3 Each small dice Yellow Onion 3 Each small dice Green Bell Pepper 5 Each small dice Celery 4 Each small dice Roma Tomato 2 1/2 Ounce Paprika 1/2 Cup Thyme, fresh 1 1/2 Cup chopped Parsley, fresh 4 Tablespoon Salt 1 Tablespoon Black Pepper 1/2 Cup Lemon Juice, fresh
Rinse a few times until the water runs clear off of it. Drain and place in a stock pot with the Chicken Stock and Bay Leaves. Bring to a boil, once boiling turn the heat down to a simmer, cover and cook until rice is tender( about 30 minutes)
In rondo heat up Olive Oil to light simmer, cook onions, peppers, celery tomatoes until tender. Add cooked rice in with 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.