This is a public service. I'm cooking for the kids' school today, and spent hours looking up large scale Spanish Rice recipes on Google yesterday, to no avail. Apparently if people are going to make Spanish rice for a large group, they're going to do something awful like bake it without sauteeing or add olives or raisins(!). And I know from experience that you can't just scale up rice recipes...
So after several trials and several errors, I give you Spanish Rice for 15 to 20.
1/3 cup vegetable oil
3 cups long grain white rice
3 onions, chopped small
1 to 2 green bell peppers, chopped small
3T taco seasoning or chili powder
1T salt (omit if using taco seasoning)
1 26oz can or box of chopped tomatoes
1 small can diced green chilis
5 cups water
Heat up the oil in a large dutch oven, saute rice, onions and bell peppers until rice is browned and onions are translucent. This takes forever, so be patient and don't start reading email and forget to stir (error #1).
Add the rest of ingredients and bring to boil. Simmer on LOW (simmering on almost low was error #2) for 30 minutes and shout, "ole!"
The above serves 15 as an only side dish, or 20 to 25 if there are several sides on a traditional Mexican buffet.
I made four batches and combined them in 2 catering trays and held in a 175 degree oven for an hour, aiming to serve about 75. If you had a bigger pot, like a restaurant sized kettle, you could double, but reduce the water by one cup.