Origin: Mexico (Phaidon)
Serves: - 85 +
Ingredients
5312½ g rice 10625 ml chicken stock 21¼ clove garlic, pressed 21¼ medium onion, finely chopped 21¼ poblano chili
Method
Cover 5312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 21¼ poblano chili, 21¼ clove garlic, pressed, 21¼ medium onion, finely chopped and 2656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 7968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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