Origin: Mexico (Phaidon)
Serves: - 101 +
Ingredients
6312½ g rice 12625 ml chicken stock 25¼ clove garlic, pressed 25¼ medium onion, finely chopped 25¼ poblano chili
Method
Cover 6312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 25¼ poblano chili, 25¼ clove garlic, pressed, 25¼ medium onion, finely chopped and 3156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 9468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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