Origin: Mexico (Phaidon)
Serves: - 14 +
Ingredients
875 g rice 1750 ml chicken stock 3½ clove garlic, pressed 3½ medium onion, finely chopped 3½ poblano chili
Method
Cover 875 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 3½ poblano chili, 3½ clove garlic, pressed, 3½ medium onion, finely chopped and 437½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 1312½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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