Origin: Mexico (Phaidon)
Serves: - 146 +
Ingredients
9125 g rice 18250 ml chicken stock 36½ clove garlic, pressed 36½ medium onion, finely chopped 36½ poblano chili
Method
Cover 9125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 36½ poblano chili, 36½ clove garlic, pressed, 36½ medium onion, finely chopped and 4562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 13687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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