Origin: Mexico (Phaidon)
Serves: - 251 +
Ingredients
15687½ g rice 31375 ml chicken stock 62¾ clove garlic, pressed 62¾ medium onion, finely chopped 62¾ poblano chili
Method
Cover 15687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 62¾ poblano chili, 62¾ clove garlic, pressed, 62¾ medium onion, finely chopped and 7843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 23531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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