Origin: Mexico (Phaidon)
Serves: - 352 +
Ingredients
22000 g rice 44000 ml chicken stock 88 clove garlic, pressed 88 medium onion, finely chopped 88 poblano chili
Method
Cover 22000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 88 poblano chili, 88 clove garlic, pressed, 88 medium onion, finely chopped and 11000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 33000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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