Origin: Mexico (Phaidon)
Serves: - 172 +
Ingredients
10750 g rice 21500 ml chicken stock 43 clove garlic, pressed 43 medium onion, finely chopped 43 poblano chili
Method
Cover 10750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 43 poblano chili, 43 clove garlic, pressed, 43 medium onion, finely chopped and 5375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 16125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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