Origin: Mexico (Phaidon)
Serves: - 134 +
Ingredients
8375 g rice 16750 ml chicken stock 33½ clove garlic, pressed 33½ medium onion, finely chopped 33½ poblano chili
Method
Cover 8375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 33½ poblano chili, 33½ clove garlic, pressed, 33½ medium onion, finely chopped and 4187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 12562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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