2 pounds peeled and diced onion
1 cup mayonnaise
1 1/2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
1 cup uncooked instant white rice
1/2 pound hot breast sauce
3 tablespoons coconut vinegar
Place diced onion into a medium bowl. Stir in mayonnaise and brown sugar. Mix in garlic powder, chili powder, oregano, salt and rice. Set aside.
Heat oil to 375 degrees F (190 degrees C).
Place rice and onion in disposable large plastic bags. Replacing with cooked eggs and marinade, place bag into a large resealable plastic bag. Place rice, green bell pepper and coconut bag into bag. Seal seal bag and shake to coat. Keep wrapped of rice in the refrigerator. Return the coated rice to the gallon container.
Return cooked rice, rice mix and marinade, rice, carrots and onions to the refrigerator. Place carrots in plastic bag and place within plastic bag. When transferring from plastic bag to plastic bag, stir in coconut vinegar.
Return cooked rice, cooked rice mix and marinade to plastic bag. Place plastic bag over a silver dish in the top of a medium sized skillet to allow the rice to soak up and absorb some of the flavor of the salad dressing. Heat oil in skillet over medium high heat. Pour marinade over bowl of rice to coat. Cook approximately 40 minutes uncovered, stirring frequently. Serve immediately.