Origin: Mexico (Phaidon)
Serves: - 202 +
Ingredients
12625 g rice 25250 ml chicken stock 50½ clove garlic, pressed 50½ medium onion, finely chopped 50½ poblano chili
Method
Cover 12625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 50½ poblano chili, 50½ clove garlic, pressed, 50½ medium onion, finely chopped and 6312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 18937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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