Origin: Mexico (Phaidon)
Serves: - 424 +
Ingredients
26500 g rice 53000 ml chicken stock 106 clove garlic, pressed 106 medium onion, finely chopped 106 poblano chili
Method
Cover 26500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 106 poblano chili, 106 clove garlic, pressed, 106 medium onion, finely chopped and 13250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 39750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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