Origin: Mexico (Phaidon)
Serves: - 300 +
Ingredients
18750 g rice 37500 ml chicken stock 75 clove garlic, pressed 75 medium onion, finely chopped 75 poblano chili
Method
Cover 18750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 75 poblano chili, 75 clove garlic, pressed, 75 medium onion, finely chopped and 9375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 28125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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