Origin: Mexico (Phaidon)
Serves: - 262 +
Ingredients
16375 g rice 32750 ml chicken stock 65½ clove garlic, pressed 65½ medium onion, finely chopped 65½ poblano chili
Method
Cover 16375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 65½ poblano chili, 65½ clove garlic, pressed, 65½ medium onion, finely chopped and 8187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 24562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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