Origin: Mexico (Phaidon)
Serves: - 462 +
Ingredients
28875 g rice 57750 ml chicken stock 115½ clove garlic, pressed 115½ medium onion, finely chopped 115½ poblano chili
Method
Cover 28875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 115½ poblano chili, 115½ clove garlic, pressed, 115½ medium onion, finely chopped and 14437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 43312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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