Origin: Mexico (Phaidon)
Serves: - 210 +
Ingredients
13125 g rice 26250 ml chicken stock 52½ clove garlic, pressed 52½ medium onion, finely chopped 52½ poblano chili
Method
Cover 13125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 52½ poblano chili, 52½ clove garlic, pressed, 52½ medium onion, finely chopped and 6562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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