Origin: Mexico (Phaidon)
Serves: - 130 +
Ingredients
8125 g rice 16250 ml chicken stock 32½ clove garlic, pressed 32½ medium onion, finely chopped 32½ poblano chili
Method
Cover 8125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 32½ poblano chili, 32½ clove garlic, pressed, 32½ medium onion, finely chopped and 4062½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 12187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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