Origin: Mexico (Phaidon)
Serves: - 468 +
Ingredients
29250 g rice 58500 ml chicken stock 117 clove garlic, pressed 117 medium onion, finely chopped 117 poblano chili
Method
Cover 29250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 117 poblano chili, 117 clove garlic, pressed, 117 medium onion, finely chopped and 14625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 43875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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