Origin: Mexico (Phaidon)
Serves: - 268 +
Ingredients
16750 g rice 33500 ml chicken stock 67 clove garlic, pressed 67 medium onion, finely chopped 67 poblano chili
Method
Cover 16750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 67 poblano chili, 67 clove garlic, pressed, 67 medium onion, finely chopped and 8375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 25125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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