Origin: Mexico (Phaidon)
Serves: - 117 +
Ingredients
7312½ g rice 14625 ml chicken stock 29¼ clove garlic, pressed 29¼ medium onion, finely chopped 29¼ poblano chili
Method
Cover 7312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 29¼ poblano chili, 29¼ clove garlic, pressed, 29¼ medium onion, finely chopped and 3656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 10968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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