Origin: Mexico (Phaidon)
Serves: - 195 +
Ingredients
12187½ g rice 24375 ml chicken stock 48¾ clove garlic, pressed 48¾ medium onion, finely chopped 48¾ poblano chili
Method
Cover 12187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 48¾ poblano chili, 48¾ clove garlic, pressed, 48¾ medium onion, finely chopped and 6093¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 18281¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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