Origin: Mexico (Phaidon)
Serves: - 161 +
Ingredients
10062½ g rice 20125 ml chicken stock 40¼ clove garlic, pressed 40¼ medium onion, finely chopped 40¼ poblano chili
Method
Cover 10062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 40¼ poblano chili, 40¼ clove garlic, pressed, 40¼ medium onion, finely chopped and 5031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 15093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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