Origin: Mexico (Phaidon)
Serves: - 171 +
Ingredients
10687½ g rice 21375 ml chicken stock 42¾ clove garlic, pressed 42¾ medium onion, finely chopped 42¾ poblano chili
Method
Cover 10687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 42¾ poblano chili, 42¾ clove garlic, pressed, 42¾ medium onion, finely chopped and 5343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 16031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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