Origin: Mexico (Phaidon)
Serves: - 121 +
Ingredients
7562½ g rice 15125 ml chicken stock 30¼ clove garlic, pressed 30¼ medium onion, finely chopped 30¼ poblano chili
Method
Cover 7562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 30¼ poblano chili, 30¼ clove garlic, pressed, 30¼ medium onion, finely chopped and 3781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 11343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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