Origin: Mexico (Phaidon)
Serves: - 2 +
Ingredients
125 g rice 250 ml chicken stock ½ clove garlic, pressed ½ medium onion, finely chopped ½ poblano chili
Method
Cover 125 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend ½ poblano chili, ½ clove garlic, pressed, ½ medium onion, finely chopped and 62½ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 187½ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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