Origin: Mexico (Phaidon)
Serves: - 143 +
Ingredients
8937½ g rice 17875 ml chicken stock 35¾ clove garlic, pressed 35¾ medium onion, finely chopped 35¾ poblano chili
Method
Cover 8937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 35¾ poblano chili, 35¾ clove garlic, pressed, 35¾ medium onion, finely chopped and 4468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 13406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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