Origin: Mexico (Phaidon)
Serves: - 454 +
Ingredients
28375 g rice 56750 ml chicken stock 113½ clove garlic, pressed 113½ medium onion, finely chopped 113½ poblano chili
Method
Cover 28375 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 113½ poblano chili, 113½ clove garlic, pressed, 113½ medium onion, finely chopped and 14187½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 42562½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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