Origin: Mexico (Phaidon)
Serves: - 472 +
Ingredients
29500 g rice 59000 ml chicken stock 118 clove garlic, pressed 118 medium onion, finely chopped 118 poblano chili
Method
Cover 29500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 118 poblano chili, 118 clove garlic, pressed, 118 medium onion, finely chopped and 14750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 44250 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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