Origin: Mexico (Phaidon)
Serves: - 46 +
Ingredients
2875 g rice 5750 ml chicken stock 11½ clove garlic, pressed 11½ medium onion, finely chopped 11½ poblano chili
Method
Cover 2875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 11½ poblano chili, 11½ clove garlic, pressed, 11½ medium onion, finely chopped and 1437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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