Origin: Mexico (Phaidon)
Serves: - 11 +
Ingredients
687½ g rice 1375 ml chicken stock 2¾ clove garlic, pressed 2¾ medium onion, finely chopped 2¾ poblano chili
Method
Cover 687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 2¾ poblano chili, 2¾ clove garlic, pressed, 2¾ medium onion, finely chopped and 343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 1031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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