Origin: Mexico (Phaidon)
Serves: - 442 +
Ingredients
27625 g rice 55250 ml chicken stock 110½ clove garlic, pressed 110½ medium onion, finely chopped 110½ poblano chili
Method
Cover 27625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 110½ poblano chili, 110½ clove garlic, pressed, 110½ medium onion, finely chopped and 13812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 41437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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