Origin: Mexico (Phaidon)
Serves: - 126 +
Ingredients
7875 g rice 15750 ml chicken stock 31½ clove garlic, pressed 31½ medium onion, finely chopped 31½ poblano chili
Method
Cover 7875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 31½ poblano chili, 31½ clove garlic, pressed, 31½ medium onion, finely chopped and 3937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 11812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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