Origin: Mexico (Phaidon)
Serves: - 271 +
Ingredients
16937½ g rice 33875 ml chicken stock 67¾ clove garlic, pressed 67¾ medium onion, finely chopped 67¾ poblano chili
Method
Cover 16937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 67¾ poblano chili, 67¾ clove garlic, pressed, 67¾ medium onion, finely chopped and 8468¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 25406¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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