Origin: Mexico (Phaidon)
Serves: - 10 +
Ingredients
625 g rice 1250 ml chicken stock 2½ clove garlic, pressed 2½ medium onion, finely chopped 2½ poblano chili
Method
Cover 625 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 2½ poblano chili, 2½ clove garlic, pressed, 2½ medium onion, finely chopped and 312½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 937½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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