Sunday Supper Red Beans, Canadian Bacon & Rice

• 1 gallon pork stock
• 5 lbs uncooked rice
• 1 gallon Canadian bacon, cut into 1/4 inch cubes
• 1 gallon bell pepper, chopped
• 6 garlic cloves, minced
• 1 gallon kidney bean, drained
• 1 gallon tomatoes, chopped
• 1 gallon sweet corn
• 1/4 cup hccc chili seasoning mix, # 281706

1. In a saucepan, bring water to a boil. Add rice (2 parts water, 1 part rice) and stir. Reduce heat, cover and simmer for 30 minutes. (Convection oven; 350F, 55 minutes, cover hotel pan with plastic and alum foil. Stir 2 times).
2. In a large skillet over low heat, cook Canadian Bacon for 5 minutes until browned. Stir in pepper and garlic; saute until tender.
3. Pour in beans and tomatoes with juice. Season with HCCC seasoning. Simmer uncovered for 40 minutes. Serve over rice.

gallon pork, rice, gallon canadian bacon, gallon bell pepper, garlic, kidney bean, gallon tomatoes, gallon sweet corn, hccc chili seasoning mix

Taken from www.food.com/recipe/sunday-supper-red-beans-canadian-bacon-rice-502374 (may not work)