Origin: Mexico (Phaidon)
Serves: - 175 +
Ingredients
10937½ g rice 21875 ml chicken stock 43¾ clove garlic, pressed 43¾ medium onion, finely chopped 43¾ poblano chili
Method
Cover 10937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 43¾ poblano chili, 43¾ clove garlic, pressed, 43¾ medium onion, finely chopped and 5468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 16406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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