Origin: Mexico (Phaidon)
Serves: - 208 +
Ingredients
13000 g rice 26000 ml chicken stock 52 clove garlic, pressed 52 medium onion, finely chopped 52 poblano chili
Method
Cover 13000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 52 poblano chili, 52 clove garlic, pressed, 52 medium onion, finely chopped and 6500 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19500 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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