Origin: Mexico (Phaidon)
Serves: - 67 +
Ingredients
4187½ g rice 8375 ml chicken stock 16¾ clove garlic, pressed 16¾ medium onion, finely chopped 16¾ poblano chili
Method
Cover 4187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 16¾ poblano chili, 16¾ clove garlic, pressed, 16¾ medium onion, finely chopped and 2093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 6281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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