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Mexican Rice Recipe for 100+ People
When it comes to hosting large gatherings, finding a delicious yet manageable main dish can be challenging. Mexican rice is a perfect choice! It’s flavorful, filling, and pairs excellently with various proteins. Below, you’ll find a comprehensive recipe and tips for preparing enough Mexican rice to feed over 100 people.
Ingredients
Base Ingredients
- Rice: 20 pounds (long grain or basmati)
- Vegetable Oil: 2 cups
- Onions: 5 large (chopped)
- Garlic: 20 cloves (minced)
- Tomatoes: 10 large (diced) or 4 quarts canned diced tomatoes
- Green Bell Peppers: 5 large (chopped)
- Vegetable Broth: 5 gallons (or enough to cover the rice)
- Spices:
- Cumin: 4 tablespoons
- Chili Powder: 4 tablespoons
- Paprika: 3 tablespoons
- Salt: to taste (approximately ¼ cup)
- Black Pepper: to taste (approximately 2 tablespoons)
- Frozen Peas and Carrots: 5 pounds (optional, for added color)
- Fresh Cilantro: 2 cups (chopped, optional for garnish)
- Lime Wedges: for serving
Equipment
- Large stock pots or industrial kitchen pans
- Cooking spoons
- Mixing bowls
- Serving trays or food warmers
- Measuring cups and spoons
Instructions
Step 1: Preparation
- Prep the Vegetables: Chop the onions, green bell peppers, garlic, and tomatoes. If using fresh vegetables, rinse and drain the peas and carrots.
- Measure Ingredients: Gather all your spices and ensure you have your broth ready.
Step 2: Cooking the Rice
- Heat Oil: In a large pot, heat ½ cup of vegetable oil over medium heat.
- Sauté Aromatics:
- Add the chopped onions and green bell peppers to the pan and sauté until soft (about 5-7 minutes).
- Incorporate the minced garlic and sauté for an additional 2 minutes until fragrant.
- Toast the Rice: Add the rice to the pot and stir to coat it in the oil. Cook for about 5-6 minutes, stirring frequently, until the rice is lightly toasted.
- Add Tomatoes and Spices: Add the diced tomatoes and all spices (cumin, chili powder, paprika, salt, and pepper). Mix well and cook for another 5 minutes, allowing the flavors to combine.
- Incorporate Broth: Pour in the vegetable broth. Stir well, ensuring the rice is evenly distributed in the liquid.
- Boil and Simmer: Bring the mixture to a boil, then reduce heat to low, covering the pot. Allow it to simmer for approximately 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
- Optional Vegetables: If using peas and carrots, add them in the last 5 minutes of cooking to heat through.
Step 3: Finishing Touches
- Fluff the Rice: Use a fork or large spoon to fluff the rice, making it light and airy.
- Garnish: If desired, sprinkle chopped fresh cilantro over the rice before serving.
Step 4: Serving
- Serve the Mexican rice warm in large serving trays.
- Offer lime wedges on the side for guests to squeeze fresh juice over their portion.
Additional Tips
- Scaling Up or Down: Adjust the number of ingredients proportionately if your gathering size changes.
- Storage: Leftover Mexican rice can be stored in airtight containers in the refrigerator for up to 4 days or frozen for later use.
- Pairing Suggestions: Consider serving with grilled chicken, beef tacos, or vegetarian options to complete your feast.
Conclusion
This Mexican rice recipe is not only a crowd-pleaser but also budget-friendly and easy to prepare in large batches. With its vibrant colors and rich flavors, it’ll undoubtedly become a staple at your large gatherings. Enjoy the fiesta!
