Origin: Mexico (Phaidon)
Serves: - 84 +
Ingredients
5250 g rice 10500 ml chicken stock 21 clove garlic, pressed 21 medium onion, finely chopped 21 poblano chili
Method
Cover 5250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 21 poblano chili, 21 clove garlic, pressed, 21 medium onion, finely chopped and 2625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 7875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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