Origin: Mexico (Phaidon)
Serves: - 257 +
Ingredients
16062½ g rice 32125 ml chicken stock 64¼ clove garlic, pressed 64¼ medium onion, finely chopped 64¼ poblano chili
Method
Cover 16062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 64¼ poblano chili, 64¼ clove garlic, pressed, 64¼ medium onion, finely chopped and 8031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 24093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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