Origin: Mexico (Phaidon)
Serves: - 412 +
Ingredients
25750 g rice 51500 ml chicken stock 103 clove garlic, pressed 103 medium onion, finely chopped 103 poblano chili
Method
Cover 25750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 103 poblano chili, 103 clove garlic, pressed, 103 medium onion, finely chopped and 12875 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 38625 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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