Origin: Mexico (Phaidon)
Serves: - 119 +
Ingredients
7437½ g rice 14875 ml chicken stock 29¾ clove garlic, pressed 29¾ medium onion, finely chopped 29¾ poblano chili
Method
Cover 7437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 29¾ poblano chili, 29¾ clove garlic, pressed, 29¾ medium onion, finely chopped and 3718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 11156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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