Origin: Mexico (Phaidon)
Serves: - 164 +
Ingredients
10250 g rice 20500 ml chicken stock 41 clove garlic, pressed 41 medium onion, finely chopped 41 poblano chili
Method
Cover 10250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 41 poblano chili, 41 clove garlic, pressed, 41 medium onion, finely chopped and 5125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 15375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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