Origin: Mexico (Phaidon)
Serves: - 229 +
Ingredients
14312½ g rice 28625 ml chicken stock 57¼ clove garlic, pressed 57¼ medium onion, finely chopped 57¼ poblano chili
Method
Cover 14312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 57¼ poblano chili, 57¼ clove garlic, pressed, 57¼ medium onion, finely chopped and 7156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 21468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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