Origin: Mexico (Phaidon)
Serves: - 189 +
Ingredients
11812½ g rice 23625 ml chicken stock 47¼ clove garlic, pressed 47¼ medium onion, finely chopped 47¼ poblano chili
Method
Cover 11812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 47¼ poblano chili, 47¼ clove garlic, pressed, 47¼ medium onion, finely chopped and 5906¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 17718¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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