Origin: Mexico (Phaidon)
Serves: - 274 +
Ingredients
17125 g rice 34250 ml chicken stock 68½ clove garlic, pressed 68½ medium onion, finely chopped 68½ poblano chili
Method
Cover 17125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 68½ poblano chili, 68½ clove garlic, pressed, 68½ medium onion, finely chopped and 8562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 25687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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