Origin: Mexico (Phaidon)
Serves: - 209 +
Ingredients
13062½ g rice 26125 ml chicken stock 52¼ clove garlic, pressed 52¼ medium onion, finely chopped 52¼ poblano chili
Method
Cover 13062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 52¼ poblano chili, 52¼ clove garlic, pressed, 52¼ medium onion, finely chopped and 6531¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19593¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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