Origin: Mexico (Phaidon)
Serves: - 248 +
Ingredients
15500 g rice 31000 ml chicken stock 62 clove garlic, pressed 62 medium onion, finely chopped 62 poblano chili
Method
Cover 15500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 62 poblano chili, 62 clove garlic, pressed, 62 medium onion, finely chopped and 7750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 23250 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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