Origin: Mexico (Phaidon)
Serves: - 206 +
Ingredients
12875 g rice 25750 ml chicken stock 51½ clove garlic, pressed 51½ medium onion, finely chopped 51½ poblano chili
Method
Cover 12875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 51½ poblano chili, 51½ clove garlic, pressed, 51½ medium onion, finely chopped and 6437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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