Origin: Mexico (Phaidon)
Serves: - 287 +
Ingredients
17937½ g rice 35875 ml chicken stock 71¾ clove garlic, pressed 71¾ medium onion, finely chopped 71¾ poblano chili
Method
Cover 17937½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 71¾ poblano chili, 71¾ clove garlic, pressed, 71¾ medium onion, finely chopped and 8968¾ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 26906¼ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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