Origin: Mexico (Phaidon)
Serves: - 27 +
Ingredients
1687½ g rice 3375 ml chicken stock 6¾ clove garlic, pressed 6¾ medium onion, finely chopped 6¾ poblano chili
Method
Cover 1687½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 6¾ poblano chili, 6¾ clove garlic, pressed, 6¾ medium onion, finely chopped and 843¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 2531¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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