Origin: Mexico (Phaidon)
Serves: - 188 +
Ingredients
11750 g rice 23500 ml chicken stock 47 clove garlic, pressed 47 medium onion, finely chopped 47 poblano chili
Method
Cover 11750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 47 poblano chili, 47 clove garlic, pressed, 47 medium onion, finely chopped and 5875 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 17625 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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