Origin: Mexico (Phaidon)
Serves: - 76 +
Ingredients
4750 g rice 9500 ml chicken stock 19 clove garlic, pressed 19 medium onion, finely chopped 19 poblano chili
Method
Cover 4750 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 19 poblano chili, 19 clove garlic, pressed, 19 medium onion, finely chopped and 2375 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 7125 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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