Origin: Mexico (Phaidon)
Serves: - 51 +
Ingredients
3187½ g rice 6375 ml chicken stock 12¾ clove garlic, pressed 12¾ medium onion, finely chopped 12¾ poblano chili
Method
Cover 3187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 12¾ poblano chili, 12¾ clove garlic, pressed, 12¾ medium onion, finely chopped and 1593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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