Origin: Mexico (Phaidon)
Serves: - 178 +
Ingredients
11125 g rice 22250 ml chicken stock 44½ clove garlic, pressed 44½ medium onion, finely chopped 44½ poblano chili
Method
Cover 11125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 44½ poblano chili, 44½ clove garlic, pressed, 44½ medium onion, finely chopped and 5562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 16687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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