Origin: Mexico (Phaidon)
Serves: - 90 +
Ingredients
5625 g rice 11250 ml chicken stock 22½ clove garlic, pressed 22½ medium onion, finely chopped 22½ poblano chili
Method
Cover 5625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 22½ poblano chili, 22½ clove garlic, pressed, 22½ medium onion, finely chopped and 2812½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 8437½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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