Origin: Mexico (Phaidon)
Serves: - 256 +
Ingredients
16000 g rice 32000 ml chicken stock 64 clove garlic, pressed 64 medium onion, finely chopped 64 poblano chili
Method
Cover 16000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 64 poblano chili, 64 clove garlic, pressed, 64 medium onion, finely chopped and 8000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 24000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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