Origin: Mexico (Phaidon)
Serves: - 448 +
Ingredients
28000 g rice 56000 ml chicken stock 112 clove garlic, pressed 112 medium onion, finely chopped 112 poblano chili
Method
Cover 28000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 112 poblano chili, 112 clove garlic, pressed, 112 medium onion, finely chopped and 14000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 42000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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