Origin: Mexico (Phaidon)
Serves: - 211 +
Ingredients
13187½ g rice 26375 ml chicken stock 52¾ clove garlic, pressed 52¾ medium onion, finely chopped 52¾ poblano chili
Method
Cover 13187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 52¾ poblano chili, 52¾ clove garlic, pressed, 52¾ medium onion, finely chopped and 6593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 19781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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