Origin: Mexico (Phaidon)
Serves: - 158 +
Ingredients
9875 g rice 19750 ml chicken stock 39½ clove garlic, pressed 39½ medium onion, finely chopped 39½ poblano chili
Method
Cover 9875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 39½ poblano chili, 39½ clove garlic, pressed, 39½ medium onion, finely chopped and 4937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 14812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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