Origin: Mexico (Phaidon)
Serves: - 228 +
Ingredients
14250 g rice 28500 ml chicken stock 57 clove garlic, pressed 57 medium onion, finely chopped 57 poblano chili
Method
Cover 14250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 57 poblano chili, 57 clove garlic, pressed, 57 medium onion, finely chopped and 7125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 21375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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