Origin: Mexico (Phaidon)
Serves: - 474 +
Ingredients
29625 g rice 59250 ml chicken stock 118½ clove garlic, pressed 118½ medium onion, finely chopped 118½ poblano chili
Method
Cover 29625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 118½ poblano chili, 118½ clove garlic, pressed, 118½ medium onion, finely chopped and 14812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 44437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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