Origin: Mexico (Phaidon)
Serves: - 278 +
Ingredients
17375 g rice 34750 ml chicken stock 69½ clove garlic, pressed 69½ medium onion, finely chopped 69½ poblano chili
Method
Cover 17375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 69½ poblano chili, 69½ clove garlic, pressed, 69½ medium onion, finely chopped and 8687½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 26062½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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