Origin: Mexico (Phaidon)
Serves: - 56 +
Ingredients
3500 g rice 7000 ml chicken stock 14 clove garlic, pressed 14 medium onion, finely chopped 14 poblano chili
Method
Cover 3500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 14 poblano chili, 14 clove garlic, pressed, 14 medium onion, finely chopped and 1750 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 5250 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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