Origin: Mexico (Phaidon)
Serves: - 148 +
Ingredients
9250 g rice 18500 ml chicken stock 37 clove garlic, pressed 37 medium onion, finely chopped 37 poblano chili
Method
Cover 9250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 37 poblano chili, 37 clove garlic, pressed, 37 medium onion, finely chopped and 4625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 13875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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