Origin: Mexico (Phaidon)
Serves: - 238 +
Ingredients
14875 g rice 29750 ml chicken stock 59½ clove garlic, pressed 59½ medium onion, finely chopped 59½ poblano chili
Method
Cover 14875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 59½ poblano chili, 59½ clove garlic, pressed, 59½ medium onion, finely chopped and 7437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 22312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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