Origin: Mexico (Phaidon)
Serves: - 244 +
Ingredients
15250 g rice 30500 ml chicken stock 61 clove garlic, pressed 61 medium onion, finely chopped 61 poblano chili
Method
Cover 15250 g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 61 poblano chili, 61 clove garlic, pressed, 61 medium onion, finely chopped and 7625 ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 22875 ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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