Origin: Mexico (Phaidon)
Serves: - 4 +
Ingredients
250 g rice 500 ml chicken stock 1 clove garlic, pressed 1 medium onion, finely chopped 1 poblano chili
Method
Cover 250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 1 poblano chili, 1 clove garlic, pressed, 1 medium onion, finely chopped and 125 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 375 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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