Origin: Mexico (Phaidon)
Serves: - 246 +
Ingredients
15375 g rice 30750 ml chicken stock 61½ clove garlic, pressed 61½ medium onion, finely chopped 61½ poblano chili
Method
Cover 15375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 61½ poblano chili, 61½ clove garlic, pressed, 61½ medium onion, finely chopped and 7687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 23062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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