This makes about 50 generous servings.

• 10 Cups white Basmati rice. (I used Lundberg organic from California because less arsenic.)
• 10 Cups homemade veggie stock
• 5 Cups pureed tomatoes
• 3 large sweet yellow Onions – diced
• salt
• pepper
• cumin
• flavorless vegetable oil

1. Preheat the oven to 325.
2. Saute the diced onions in oil until they start to brown.
3. In the meantime, cover the bottom of a big, heavy dutch oven with about a eighth inch of oil and heat it on high medium. (6 on induction)
4. Once the oil is hot, add the rice.
5. Toast the rice for about 15 minutes, stirring often, until it starts to smell toasty. (Don’t burn it!)
6. In another pot, bring the stock and tomatoes to a boil.
7. Once the rice is toasted, the liquid is boiling and the onions are done, pour them all into an oven safe 20X12X4 inch pan.
8. Add salt, pepper and cumin to taste. (I used about a Tbsp of salt and cumin and a tsp of pepper.)
9. Cover with foil and bake at 325 for about 35 minutes.