Origin: Mexico (Phaidon)
Serves: - 149 +
Ingredients
9312½ g rice 18625 ml chicken stock 37¼ clove garlic, pressed 37¼ medium onion, finely chopped 37¼ poblano chili
Method
Cover 9312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 37¼ poblano chili, 37¼ clove garlic, pressed, 37¼ medium onion, finely chopped and 4656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 13968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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