Origin: Mexico (Phaidon)
Serves: - 422 +
Ingredients
26375 g rice 52750 ml chicken stock 105½ clove garlic, pressed 105½ medium onion, finely chopped 105½ poblano chili
Method
Cover 26375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 105½ poblano chili, 105½ clove garlic, pressed, 105½ medium onion, finely chopped and 13187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 39562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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