Origin: Mexico (Phaidon)
Serves: - 100 +
Ingredients
6250 g rice 12500 ml chicken stock 25 clove garlic, pressed 25 medium onion, finely chopped 25 poblano chili
Method
Cover 6250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 25 poblano chili, 25 clove garlic, pressed, 25 medium onion, finely chopped and 3125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 9375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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