Origin: Mexico (Phaidon)
Serves: - 133 +
Ingredients
8312½ g rice 16625 ml chicken stock 33¼ clove garlic, pressed 33¼ medium onion, finely chopped 33¼ poblano chili
Method
Cover 8312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 33¼ poblano chili, 33¼ clove garlic, pressed, 33¼ medium onion, finely chopped and 4156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 12468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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