Origin: Mexico (Phaidon)
Serves: - 157 +
Ingredients
9812½ g rice 19625 ml chicken stock 39¼ clove garlic, pressed 39¼ medium onion, finely chopped 39¼ poblano chili
Method
Cover 9812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 39¼ poblano chili, 39¼ clove garlic, pressed, 39¼ medium onion, finely chopped and 4906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 14718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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