Origin: Mexico (Phaidon)
Serves: - 131 +
Ingredients
8187½ g rice 16375 ml chicken stock 32¾ clove garlic, pressed 32¾ medium onion, finely chopped 32¾ poblano chili
Method
Cover 8187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 32¾ poblano chili, 32¾ clove garlic, pressed, 32¾ medium onion, finely chopped and 4093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 12281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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