Origin: Mexico (Phaidon)
Serves: - 277 +
Ingredients
17312½ g rice 34625 ml chicken stock 69¼ clove garlic, pressed 69¼ medium onion, finely chopped 69¼ poblano chili
Method
Cover 17312½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 69¼ poblano chili, 69¼ clove garlic, pressed, 69¼ medium onion, finely chopped and 8656¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 25968¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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