Origin: Mexico (Phaidon)
Serves: - 118 +
Ingredients
7375 g rice 14750 ml chicken stock 29½ clove garlic, pressed 29½ medium onion, finely chopped 29½ poblano chili
Method
Cover 7375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 29½ poblano chili, 29½ clove garlic, pressed, 29½ medium onion, finely chopped and 3687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 11062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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