Origin: Mexico (Phaidon)
Serves: - 58 +
Ingredients
3625 g rice 7250 ml chicken stock 14½ clove garlic, pressed 14½ medium onion, finely chopped 14½ poblano chili
Method
Cover 3625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 14½ poblano chili, 14½ clove garlic, pressed, 14½ medium onion, finely chopped and 1812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 5437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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