Origin: Mexico (Phaidon)
Serves: - 72 +
Ingredients
4500 g rice 9000 ml chicken stock 18 clove garlic, pressed 18 medium onion, finely chopped 18 poblano chili
Method
Cover 4500 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 18 poblano chili, 18 clove garlic, pressed, 18 medium onion, finely chopped and 2250 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 6750 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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