Origin: Mexico (Phaidon)
Serves: - 272 +
Ingredients
17000 g rice 34000 ml chicken stock 68 clove garlic, pressed 68 medium onion, finely chopped 68 poblano chili
Method
Cover 17000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 68 poblano chili, 68 clove garlic, pressed, 68 medium onion, finely chopped and 8500 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 25500 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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