Origin: Mexico (Phaidon)
Serves: - 308 +
Ingredients
19250 g rice 38500 ml chicken stock 77 clove garlic, pressed 77 medium onion, finely chopped 77 poblano chili
Method
Cover 19250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 77 poblano chili, 77 clove garlic, pressed, 77 medium onion, finely chopped and 9625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 28875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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