Origin: Mexico (Phaidon)
Serves: - 183 +
Ingredients
11437½ g rice 22875 ml chicken stock 45¾ clove garlic, pressed 45¾ medium onion, finely chopped 45¾ poblano chili
Method
Cover 11437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 45¾ poblano chili, 45¾ clove garlic, pressed, 45¾ medium onion, finely chopped and 5718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 17156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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