Origin: Mexico (Phaidon)
Serves: - 216 +
Ingredients
13500 g rice 27000 ml chicken stock 54 clove garlic, pressed 54 medium onion, finely chopped 54 poblano chili
Method
Cover 13500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 54 poblano chili, 54 clove garlic, pressed, 54 medium onion, finely chopped and 6750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 20250 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: