Origin: Mexico (Phaidon)
Serves: - 261 +
Ingredients
16312½ g rice 32625 ml chicken stock 65¼ clove garlic, pressed 65¼ medium onion, finely chopped 65¼ poblano chili
Method
Cover 16312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 65¼ poblano chili, 65¼ clove garlic, pressed, 65¼ medium onion, finely chopped and 8156¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 24468¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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