Origin: Mexico (Phaidon)
Serves: - 220 +
Ingredients
13750 g rice 27500 ml chicken stock 55 clove garlic, pressed 55 medium onion, finely chopped 55 poblano chili
Method
Cover 13750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 55 poblano chili, 55 clove garlic, pressed, 55 medium onion, finely chopped and 6875 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 20625 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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