Origin: Mexico (Phaidon)
Serves: - 275 +
Ingredients
17187½ g rice 34375 ml chicken stock 68¾ clove garlic, pressed 68¾ medium onion, finely chopped 68¾ poblano chili
Method
Cover 17187½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 68¾ poblano chili, 68¾ clove garlic, pressed, 68¾ medium onion, finely chopped and 8593¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 25781¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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