Origin: Mexico (Phaidon)
Serves: - 197 +
Ingredients
12312½ g rice 24625 ml chicken stock 49¼ clove garlic, pressed 49¼ medium onion, finely chopped 49¼ poblano chili
Method
Cover 12312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 49¼ poblano chili, 49¼ clove garlic, pressed, 49¼ medium onion, finely chopped and 6156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 18468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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