Origin: Mexico (Phaidon)
Serves: - 168 +
Ingredients
10500 g rice 21000 ml chicken stock 42 clove garlic, pressed 42 medium onion, finely chopped 42 poblano chili
Method
Cover 10500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 42 poblano chili, 42 clove garlic, pressed, 42 medium onion, finely chopped and 5250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 15750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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