Origin: Mexico (Phaidon)
Serves: - 55 +
Ingredients
3437½ g rice 6875 ml chicken stock 13¾ clove garlic, pressed 13¾ medium onion, finely chopped 13¾ poblano chili
Method
Cover 3437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 13¾ poblano chili, 13¾ clove garlic, pressed, 13¾ medium onion, finely chopped and 1718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 5156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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