Origin: Mexico (Phaidon)
Serves: - 82 +
Ingredients
5125 g rice 10250 ml chicken stock 20½ clove garlic, pressed 20½ medium onion, finely chopped 20½ poblano chili
Method
Cover 5125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 20½ poblano chili, 20½ clove garlic, pressed, 20½ medium onion, finely chopped and 2562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 7687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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