Origin: Mexico (Phaidon)
Serves: - 59 +
Ingredients
3687½ g rice 7375 ml chicken stock 14¾ clove garlic, pressed 14¾ medium onion, finely chopped 14¾ poblano chili
Method
Cover 3687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 14¾ poblano chili, 14¾ clove garlic, pressed, 14¾ medium onion, finely chopped and 1843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 5531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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