Origin: Mexico (Phaidon)
Serves: - 96 +
Ingredients
6000 g rice 12000 ml chicken stock 24 clove garlic, pressed 24 medium onion, finely chopped 24 poblano chili
Method
Cover 6000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 24 poblano chili, 24 clove garlic, pressed, 24 medium onion, finely chopped and 3000 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 9000 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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