Origin: Mexico (Phaidon)
Serves: - 79 +
Ingredients
4937½ g rice 9875 ml chicken stock 19¾ clove garlic, pressed 19¾ medium onion, finely chopped 19¾ poblano chili
Method
Cover 4937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 19¾ poblano chili, 19¾ clove garlic, pressed, 19¾ medium onion, finely chopped and 2468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 7406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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