Origin: Mexico (Phaidon)
Serves: - 203 +
Ingredients
12687½ g rice 25375 ml chicken stock 50¾ clove garlic, pressed 50¾ medium onion, finely chopped 50¾ poblano chili
Method
Cover 12687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 50¾ poblano chili, 50¾ clove garlic, pressed, 50¾ medium onion, finely chopped and 6343¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19031¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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