Yield: 6 gallons
11/2 cups olive oil
5 lbs. onions, chopped
4 lbs. red bell peppers, chopped
11/4 cups garlic, minced
1 can diced tomatoes, with liquid
6 gal. vegetable broth
1 Tbsp. pepper
1 Tbsp. chili powder
6 cups uncooked rice
8 cups peanut butter
- Heat oil over medium high heat. sauté onions and peppers until lightly browned and tender. add garlic.
- stir in tomatoes, vegetable broth, pepper and chili powder. reduce heat to low and simmer, uncovered, for 10 minutes.
- stir in rice; cover and simmer 15 minutes or until rice is tender. stir in peanut butter until well-blended; serve.
Recipe from Petra Norton, Retail Dining Chef, Purdue Memorial Union, Purdue University, West Lafayette, IN.