Origin: Mexico (Phaidon)
Serves: - 16 +
Ingredients
1000 g rice 2000 ml chicken stock 4 clove garlic, pressed 4 medium onion, finely chopped 4 poblano chili
Method
Cover 1000 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 4 poblano chili, 4 clove garlic, pressed, 4 medium onion, finely chopped and 500 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 1500 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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