Arroz Calipso

• 14 cup olives or 14 cup corn oil
• 4 -5 garlic cloves, minced
• 1 small onion, finely chopped
• 13 cup finely chopped celery
• 2 tablespoons wild rice
• 23 cup coarsely chopped green bell pepper
• 23 cup coarsely chopped red bell pepper
• 23 cup cut fresh string beans or 23 cup frozen string, be
• 23 cup fresh corn or 23 cup frozen corn
• 34 cup tomato sauce
• 1 12 cups long-grain white rice, well rinsed and drained
• 2 23 cups water
• 4 -5 sprigs fresh thyme, with leaves stripped from stems (or 1 tsp. dried)
• 2 teaspoons salt
• 12 teaspoon black pepper

1. Pour oil into large wide-bottomed stockpot or Dutch oven and set over medium-high heat.
2. Add garlic, onion, celery, and wild rice, and saute 2 to 3 minutes.
3. Lower heat to medium and add green bell pepper, red bell pepper, string beans and corn.
4. Saute and stir 1 minute.
5. Next, stir in tomato sauce, white rice, and water, followed by fresh thyme leaves or dried thyme, salt, and black pepper.
6. Semicover and cook over low-medium heat 20 to 25 minutes, then use large spoon to stir and push rice grains away from sides of pot.
7. Cover and continue to cook over low heat another 10 to 15 minutes, until all liquid has been absorbed and rice grains are fluffy.

olives, garlic, onion, celery, wild rice, green bell pepper, red bell pepper, string beans, fresh corn, tomato sauce, longgrain white rice, water, thyme, salt, black pepper

Taken from www.food.com/recipe/arroz-calipso-395310 (may not work)