Origin: Mexico (Phaidon)
Serves: - 167 +
Ingredients
10437½ g rice 20875 ml chicken stock 41¾ clove garlic, pressed 41¾ medium onion, finely chopped 41¾ poblano chili
Method
Cover 10437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 41¾ poblano chili, 41¾ clove garlic, pressed, 41¾ medium onion, finely chopped and 5218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 15656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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