Origin: Mexico (Phaidon)
Serves: - 63 +
Ingredients
3937½ g rice 7875 ml chicken stock 15¾ clove garlic, pressed 15¾ medium onion, finely chopped 15¾ poblano chili
Method
Cover 3937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 15¾ poblano chili, 15¾ clove garlic, pressed, 15¾ medium onion, finely chopped and 1968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 5906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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