Origin: Mexico (Phaidon)
Serves: - 289 +
Ingredients
18062½ g rice 36125 ml chicken stock 72¼ clove garlic, pressed 72¼ medium onion, finely chopped 72¼ poblano chili
Method
Cover 18062½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 72¼ poblano chili, 72¼ clove garlic, pressed, 72¼ medium onion, finely chopped and 9031¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 27093¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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