Origin: Mexico (Phaidon)
Serves: - 52 +
Ingredients
3250 g rice 6500 ml chicken stock 13 clove garlic, pressed 13 medium onion, finely chopped 13 poblano chili
Method
Cover 3250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 13 poblano chili, 13 clove garlic, pressed, 13 medium onion, finely chopped and 1625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 4875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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