Origin: Mexico (Phaidon)
Serves: - 140 +
Ingredients
8750 g rice 17500 ml chicken stock 35 clove garlic, pressed 35 medium onion, finely chopped 35 poblano chili
Method
Cover 8750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 35 poblano chili, 35 clove garlic, pressed, 35 medium onion, finely chopped and 4375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 13125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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