Origin: Mexico (Phaidon)
Serves: - 243 +
Ingredients
15187½ g rice 30375 ml chicken stock 60¾ clove garlic, pressed 60¾ medium onion, finely chopped 60¾ poblano chili
Method
Cover 15187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 60¾ poblano chili, 60¾ clove garlic, pressed, 60¾ medium onion, finely chopped and 7593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 22781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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