Origin: Mexico (Phaidon)
Serves: - 382 +
Ingredients
23875 g rice 47750 ml chicken stock 95½ clove garlic, pressed 95½ medium onion, finely chopped 95½ poblano chili
Method
Cover 23875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 95½ poblano chili, 95½ clove garlic, pressed, 95½ medium onion, finely chopped and 11937½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 35812½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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