Origin: Mexico (Phaidon)
Serves: - 102 +
Ingredients
6375 g rice 12750 ml chicken stock 25½ clove garlic, pressed 25½ medium onion, finely chopped 25½ poblano chili
Method
Cover 6375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 25½ poblano chili, 25½ clove garlic, pressed, 25½ medium onion, finely chopped and 3187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 9562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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