Origin: Mexico (Phaidon)
Serves: - 104 +
Ingredients
6500 g rice 13000 ml chicken stock 26 clove garlic, pressed 26 medium onion, finely chopped 26 poblano chili
Method
Cover 6500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 26 poblano chili, 26 clove garlic, pressed, 26 medium onion, finely chopped and 3250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 9750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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