Origin: Mexico (Phaidon)
Serves: - 201 +
Ingredients
12562½ g rice 25125 ml chicken stock 50¼ clove garlic, pressed 50¼ medium onion, finely chopped 50¼ poblano chili
Method
Cover 12562½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 50¼ poblano chili, 50¼ clove garlic, pressed, 50¼ medium onion, finely chopped and 6281¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 18843¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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