In large saucepot in hot oil, cook onions and celery until tender. Add rice. Cook, stirring to coat rice with oil mixture. Add broth. Heat to a boil. Reduce heat. Cook 20 minutes or until liquid is absorbed, stirring often.

 

Add soup and water. Cook 10 minutes or until rice is tender, stirring often to avoid scorching. Stir in tomatoes, cheese, parsley and pepper. Heat until internal temperature is 140 degrees F or higher for 15 seconds stirring often.

 

Hold at 140 degrees F or higher. Portion using 2 (# 8 scoops-1 cup).

 

Yields: 4 oz or 1 cup each for 100 servings.