Origin: Mexico (Phaidon)
Serves: - 488 +
Ingredients
30500 g rice 61000 ml chicken stock 122 clove garlic, pressed 122 medium onion, finely chopped 122 poblano chili
Method
Cover 30500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 122 poblano chili, 122 clove garlic, pressed, 122 medium onion, finely chopped and 15250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 45750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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