Origin: Mexico (Phaidon)
Serves: - 190 +
Ingredients
11875 g rice 23750 ml chicken stock 47½ clove garlic, pressed 47½ medium onion, finely chopped 47½ poblano chili
Method
Cover 11875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 47½ poblano chili, 47½ clove garlic, pressed, 47½ medium onion, finely chopped and 5937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 17812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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