Origin: Mexico (Phaidon)
Serves: - 129 +
Ingredients
8062½ g rice 16125 ml chicken stock 32¼ clove garlic, pressed 32¼ medium onion, finely chopped 32¼ poblano chili
Method
Cover 8062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 32¼ poblano chili, 32¼ clove garlic, pressed, 32¼ medium onion, finely chopped and 4031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 12093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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