Origin: Mexico (Phaidon)
Serves: - 198 +
Ingredients
12375 g rice 24750 ml chicken stock 49½ clove garlic, pressed 49½ medium onion, finely chopped 49½ poblano chili
Method
Cover 12375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 49½ poblano chili, 49½ clove garlic, pressed, 49½ medium onion, finely chopped and 6187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 18562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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