Origin: Mexico (Phaidon)
Serves: - 458 +
Ingredients
28625 g rice 57250 ml chicken stock 114½ clove garlic, pressed 114½ medium onion, finely chopped 114½ poblano chili
Method
Cover 28625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 114½ poblano chili, 114½ clove garlic, pressed, 114½ medium onion, finely chopped and 14312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 42937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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