Origin: Mexico (Phaidon)
Serves: - 480 +
Ingredients
30000 g rice 60000 ml chicken stock 120 clove garlic, pressed 120 medium onion, finely chopped 120 poblano chili
Method
Cover 30000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 120 poblano chili, 120 clove garlic, pressed, 120 medium onion, finely chopped and 15000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 45000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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