Origin: Mexico (Phaidon)
Serves: - 18 +
Ingredients
1125 g rice 2250 ml chicken stock 4½ clove garlic, pressed 4½ medium onion, finely chopped 4½ poblano chili
Method
Cover 1125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 4½ poblano chili, 4½ clove garlic, pressed, 4½ medium onion, finely chopped and 562½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 1687½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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