Origin: Mexico (Phaidon)
Serves: - 392 +
Ingredients
24500 g rice 49000 ml chicken stock 98 clove garlic, pressed 98 medium onion, finely chopped 98 poblano chili
Method
Cover 24500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 98 poblano chili, 98 clove garlic, pressed, 98 medium onion, finely chopped and 12250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 36750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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