Origin: Mexico (Phaidon)
Serves: - 185 +
Ingredients
11562½ g rice 23125 ml chicken stock 46¼ clove garlic, pressed 46¼ medium onion, finely chopped 46¼ poblano chili
Method
Cover 11562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 46¼ poblano chili, 46¼ clove garlic, pressed, 46¼ medium onion, finely chopped and 5781¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 17343¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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