Origin: Mexico (Phaidon)
Serves: - 108 +
Ingredients
6750 g rice 13500 ml chicken stock 27 clove garlic, pressed 27 medium onion, finely chopped 27 poblano chili
Method
Cover 6750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 27 poblano chili, 27 clove garlic, pressed, 27 medium onion, finely chopped and 3375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 10125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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