Origin: Mexico (Phaidon)
Serves: - 398 +
Ingredients
24875 g rice 49750 ml chicken stock 99½ clove garlic, pressed 99½ medium onion, finely chopped 99½ poblano chili
Method
Cover 24875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 99½ poblano chili, 99½ clove garlic, pressed, 99½ medium onion, finely chopped and 12437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 37312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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