Origin: Mexico (Phaidon)
Serves: - 215 +
Ingredients
13437½ g rice 26875 ml chicken stock 53¾ clove garlic, pressed 53¾ medium onion, finely chopped 53¾ poblano chili
Method
Cover 13437½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 53¾ poblano chili, 53¾ clove garlic, pressed, 53¾ medium onion, finely chopped and 6718¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 20156¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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