Origin: Mexico (Phaidon)
Serves: - 223 +
Ingredients
13937½ g rice 27875 ml chicken stock 55¾ clove garlic, pressed 55¾ medium onion, finely chopped 55¾ poblano chili
Method
Cover 13937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 55¾ poblano chili, 55¾ clove garlic, pressed, 55¾ medium onion, finely chopped and 6968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 20906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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