Origin: Mexico (Phaidon)
Serves: - 232 +
Ingredients
14500 g rice 29000 ml chicken stock 58 clove garlic, pressed 58 medium onion, finely chopped 58 poblano chili
Method
Cover 14500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 58 poblano chili, 58 clove garlic, pressed, 58 medium onion, finely chopped and 7250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 21750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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