Origin: Mexico (Phaidon)
Serves: - 212 +
Ingredients
13250 g rice 26500 ml chicken stock 53 clove garlic, pressed 53 medium onion, finely chopped 53 poblano chili
Method
Cover 13250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 53 poblano chili, 53 clove garlic, pressed, 53 medium onion, finely chopped and 6625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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