Origin: Mexico (Phaidon)
Serves: - 318 +
Ingredients
19875 g rice 39750 ml chicken stock 79½ clove garlic, pressed 79½ medium onion, finely chopped 79½ poblano chili
Method
Cover 19875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 79½ poblano chili, 79½ clove garlic, pressed, 79½ medium onion, finely chopped and 9937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 29812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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