Cuban Black Beans and Rice

3 qt Water  

1 ½ tsp Salt 

3 lb 2 oz Brown rice, long-grain, regular, dry, parboiled

⅔ cup + 1 Tbsp + 1 tsp Canola oil

3 ¾ cups Onions, fresh, diced

3 ¾ cups Green bell peppers, fresh, diced

½ cup Garlic, minced

¼ cup  Cumin, ground

3 Tbsp Vegetable base powder

7 lb (about 2 No. 10 cans)  Black beans, low-sodium, canned, drained, rinsed  OR Black beans, dry, cooked

2 cups Water

1 Tbsp + 1 tsp Salt

3 ½cups Cilantro, fresh, minced 

1 lb 8 oz Onions, fresh, minced 

Boil water. Add salt.Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20″ x 2 ½"). You will need to use 2 pans. Pour boiling water (1 qt 2 cups per steam table pan) over brown rice. Stir. Cover pans tightly. Bake: Conventional oven: 350 °F for 40 minutes, or steamer: 5 lb pressure for 25 minutes.

Remove cooked rice from the oven, and let stand covered for 5 minutes. Stir rice.Set aside.    

Heat oil in a medium stock pot uncovered over medium– high heat. Add onions and bell peppers. Cook for 2–3 minutes or until onions become translucent, stirring occasionally.   Add garlic, cumin, vegetable base, and beans. Stir constantly for 1–2 minutes.  

Add water and salt.Bring to a boil. Reduce heat to medium. Simmer for 5–10 minutes. Add cilantro. Stir well. Pour half  the black bean mixture into each of two steam table pan (12" x 20" x 2 ½"). Serve black beans on top of rice.Garnish with onions. 50 servings. One serving equals ⅔ cup black beans with ½ cup rice.