Origin: Mexico (Phaidon)
Serves: - 78 +
Ingredients
4875 g rice 9750 ml chicken stock 19½ clove garlic, pressed 19½ medium onion, finely chopped 19½ poblano chili
Method
Cover 4875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 19½ poblano chili, 19½ clove garlic, pressed, 19½ medium onion, finely chopped and 2437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 7312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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