Origin: Mexico (Phaidon)
Serves: - 184 +
Ingredients
11500 g rice 23000 ml chicken stock 46 clove garlic, pressed 46 medium onion, finely chopped 46 poblano chili
Method
Cover 11500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 46 poblano chili, 46 clove garlic, pressed, 46 medium onion, finely chopped and 5750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 17250 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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