Origin: Mexico (Phaidon)
Serves: - 245 +
Ingredients
15312½ g rice 30625 ml chicken stock 61¼ clove garlic, pressed 61¼ medium onion, finely chopped 61¼ poblano chili
Method
Cover 15312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 61¼ poblano chili, 61¼ clove garlic, pressed, 61¼ medium onion, finely chopped and 7656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 22968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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