Origin: Mexico (Phaidon)
Serves: - 204 +
Ingredients
12750 g rice 25500 ml chicken stock 51 clove garlic, pressed 51 medium onion, finely chopped 51 poblano chili
Method
Cover 12750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 51 poblano chili, 51 clove garlic, pressed, 51 medium onion, finely chopped and 6375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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