Origin: Mexico (Phaidon)
Serves: - 199 +
Ingredients
12437½ g rice 24875 ml chicken stock 49¾ clove garlic, pressed 49¾ medium onion, finely chopped 49¾ poblano chili
Method
Cover 12437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 49¾ poblano chili, 49¾ clove garlic, pressed, 49¾ medium onion, finely chopped and 6218¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 18656¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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