Origin: Mexico (Phaidon)
Serves: - 254 +
Ingredients
15875 g rice 31750 ml chicken stock 63½ clove garlic, pressed 63½ medium onion, finely chopped 63½ poblano chili
Method
Cover 15875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 63½ poblano chili, 63½ clove garlic, pressed, 63½ medium onion, finely chopped and 7937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 23812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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