Origin: Mexico (Phaidon)
Serves: - 114 +
Ingredients
7125 g rice 14250 ml chicken stock 28½ clove garlic, pressed 28½ medium onion, finely chopped 28½ poblano chili
Method
Cover 7125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 28½ poblano chili, 28½ clove garlic, pressed, 28½ medium onion, finely chopped and 3562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 10687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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