Origin: Mexico (Phaidon)
Serves: - 255 +
Ingredients
15937½ g rice 31875 ml chicken stock 63¾ clove garlic, pressed 63¾ medium onion, finely chopped 63¾ poblano chili
Method
Cover 15937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 63¾ poblano chili, 63¾ clove garlic, pressed, 63¾ medium onion, finely chopped and 7968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 23906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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